Farro Risotto with Butternut Squash
Creamy, nutty, and full of fall flavor, this Farro Risotto with Butternut Squash is a wholesome twist on the classic Italian dish. Using hearty farro instead of traditional arborio rice, this recipe delivers a nutty texture and earthy richness, perfectly complemented by tender, caramelized roasted butternut squash. Infused with garlic, fresh sage, and a splash of white wine, this dish is both comforting and sophisticated. A warming vegetable broth brings everything together, while grated Parmesan cheese adds a creamy, savory finish. Ready in under an hour, this recipe is perfect for cozy weeknight dinners or an elevated holiday side. Serve it topped with fresh sage and extra Parmesan for a presentation as stunning as its flavor. Keywords: farro risotto, butternut squash recipe, hearty vegetarian comfort food, fall dishes, sage and Parmesan risotto.
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Recipe Information
Ingredients
- 1 cup Farro
- 3 cups Butternut squash
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 4 cups Vegetable broth
- 0.5 cup Dry white wine
- 0.75 cup Parmesan cheese, grated
- 6 units Fresh sage leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the butternut squash into 1/2-inch cubes. Toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in an even layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden brown. Set aside.
While the squash is roasting, rinse the farro under cold running water and drain well.
Heat the vegetable broth in a medium saucepan over low heat and keep it warm.
In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the farro and toast for 2 minutes, allowing it to absorb the flavors.
Deglaze the pan by pouring in the white wine. Cook for 2-3 minutes until the wine has mostly evaporated.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. Continue this process for about 25 minutes, or until the farro is tender but still slightly chewy.
Stir in the roasted butternut squash, grated Parmesan cheese, and chopped sage leaves. Adjust the seasoning with the remaining salt and pepper if needed.
Remove from heat and let sit for 2 minutes before serving. Garnish with additional Parmesan cheese and sage leaves if desired.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 5659 mg | 246% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 31.8 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1198 mg | 92% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3752 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
