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Farro risotto with butternut squash

Farro risotto with butternut squash

5
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
We swap Arborio rice for whole-grain farro to up the vitamins, minerals, and fiber of the original. To avoid wrestling with your butternut squash when peeling it, pop it in the microwave for a minute to soften the skin.

Ingredients

Uncooked farro

¾ cup(s)

Olive oil

1 tsp

Unsalted butter

1 tsp

Uncooked butternut squash

2 cup(s), cubed, peeled, finely chopped

Uncooked onion

1 small, finely chopped

Table salt

¾ tsp

Garlic clove

2 clove(s), finely chopped (2 tsp)

White wine

¼ cup(s)

Fat-free reduced sodium chicken broth

3 cup(s), divided

Grated Parmesan cheese

¼ cup(s)

Fresh sage

1 Tbsp, chopped

Black pepper

¼ tsp

Instructions

  1. In a medium bowl, cover the farro with cool water. Let soak on the counter for 20 to 30 minutes, then drain well.
  2. In a large saucepan, heat the oil and butter on medium. Add the squash, onion, and salt. Cook until the squash begins to soften, 5 to 6 minutes, stirring often. Add the garlic and farro and cook for 1 to 2 minutes, stirring often. Add the wine. Increase heat to medium-high. Cook until the wine is mostly evaporated.
  3. Add 1 cup stock and cook until almost all absorbed, stirring often. Add the remaining stock by 1⁄2 cupfuls, stirring to absorb the stock before adding more, and cook until the farro is tender and cooked through, about 20 minutes. Stir in the cheese, sage, and black pepper.
  4. Serving size: 3⁄4 cup

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