Description
Roasted Butternut Squash Farro Risotto is a creamy and nutritious dish that combines the nutty flavor of farro with the sweet taste of roasted butternut squash, topped with crispy sage and Parmesan cheese.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 cup farro
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil (plus more for drizzling)
- 6–8 fresh sage leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes.
- While the squash is roasting, rinse the farro under cold water. In a saucepan, bring 3 cups of vegetable broth to a boil, add the farro, reduce heat, cover, and simmer for 25-30 minutes.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion for about 5 minutes, then add the garlic and cook for an additional 1-2 minutes.
- Add the cooked farro to the skillet with the sautéed onion and garlic. Pour in the remaining cup of vegetable broth and cook for 5-7 minutes.
- Fold in the roasted butternut squash and grated Parmesan cheese, mixing until the cheese melts and the risotto is creamy. Season with salt and pepper.
- In a small skillet, heat a drizzle of olive oil and fry the sage leaves for 1-2 minutes until crispy. Drain on a paper towel.
- Serve the risotto in bowls, drizzled with olive oil and topped with crispy sage leaves and extra Parmesan cheese if desired.
Notes
- For a vegan version, replace Parmesan cheese with nutritional yeast or a dairy-free alternative.
- Consider adding a splash of white wine after sautéing the onion and garlic for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Roasted Butternut Squash, Farro, Risotto, Vegetarian, Comfort Food