Butternut Squash Farro Risotto Recipes

BAKED FARRO AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
• Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
• Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

BUTTERNUT SQUASH RISOTTO

Steps:

• Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
• Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
• Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

FARRO RISOTTO WITH BUTTERNUT SQUASH

Steps:

• In deep nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook 5 to 7 minutes or until onion is tender and lightly browned. Add farro and cook 2 to 3 minutes or until lightly browned, stirring constantly. Add wine and cook about 1 minute or until absorbed.
• To farro mixture in skillet, add water, broth, thyme, and rosemary; cover skillet and heat to boiling over high heat. Stir in squash; reduce heat to medium-low. Cover and simmer about 20 minutes longer or until farro is just tender (mixture will still be soupy). Uncover and cook 1 to 2 minutes longer over high heat, stirring constantly, until most of liquid is absorbed. Remove skillet from heat and stir in Parmesan and parsley. Serve risotto with additional Parmesan if you like.

FARRO RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
• Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
• Mix well, garnish with fresh sage and serve.

BAKED FARRO AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
• Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for one minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
• Sprinkle the bacon and Parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot.

BAKED FARRO RISOTTO WITH GOLDEN VEGETABLES AND GOAT CHEESE

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
• On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
• Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.

CREAMY BUTTERNUT SQUASH FARRO WITH ROASTED GARLIC

Steps:

• Preheat conventional or toaster oven to 375 f.
• Put 1/2 tbsp of olive oil on a cookie sheet or roasting pan, add butternut squash and turn pieces to coat.
• Roast for 15 minutes and then add whole garlic cloves to the pan. Turn squash pieces before returning to the oven.
• Roast another 10 minutes or until squash is tender and browning on the edges.
• Over medium high heat, add remaining olive oil to a medium saucepan.
• When the oil is hot, add shallot and cook about 1 minute.
• Add broth and farro to pan and turn heat to high.
• Slice the roasted squash and lightly mash.
• Use a mortar and pestle with a pinch of salt, or just the back of a knife, to mash the roasted garlic.
• When broth and farro reaches boiling, add squash and garlic (and sage if using). Cover and simmer for 10-15 minutes or until liquid is absorbed.
• Take the pan off heat for 5 minutes.
• Add salt and mash the squash and garlic thoroughly into the farro. Return to medium-low heat.
• When the mixture is warmed through, add cream and stir until thickened.
• Remove from heat, add truffle oil if using, stir and serve!