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Farrotto Butternut Squash Farro Risotto
Farrotto Butternut Squash Farro Risotto loaded with perfectly roasted butternut squash cubes and finished with a crispy sage brown butter drizzle. An easy, hearty, meatless and festive recipe not to be missed.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- pan
📝 Preparation Steps
1
Preheat your oven to 400”F.
2
Reserve 1 cup of the cubes butternut squash and transfer the rest to a large rimmed baking sheet lined with parchment paper.
butternut squash (cubed (aprox 8 cups))2 lb
3
roast
4
Drizzle the butternut with a light drizzle of olive oil and sprinkle with a pinch of sea salt. Toss to coat well and roast in the preheated oven for ⏱️ 35 minutes or so until the edges start to caramelized to a nice golden brown color.
5
Make the Farroto
6
infuse broth
7
Bring the vegetable broth to a simmer and mix in the saffron. Remove from heat and keep warm.
saffron1 pinch
8
sautee
9
Preheat a large pan over medium low heat and saute the onion in a drizzle of olive oil until soft and translucent.
10
toast
11
Stir in the chopped sage leaves and the farro then toss to coat all over. Toast together with the onion for a couple of minutes then add the white wine. Continue simmering until all the wine has evaporated.
farro1.5 cups
12
squash
13
Stir in the reserved 1 cup pf butternut squash, bay leaf and a couple of ladlefuls of the saffron infused veggie broth, just enough to cover the farro. Stir well and bring to a simmer. Cook uncovered on medium heat stirring often and adding more of the veggie broth as the farro absorb its. Don’t allow the grains to completely dry out.
butternut squash (cubed (aprox 8 cups))2 lbbay leaf1saffron1 pinchveggie broth (warm & low sodium)6 cupsfarro1.5 cups
14
simmer
15
Continue for about ⏱️ 35 minutes or so, until the farro has absorbed all of the broth but is still very creamy and a little bit loose.
farro1.5 cups
16
combine
17
Remove from heat, stir in the Violife parmesan, chopped parsley, 1/3 of the roasted butternut squash and cover with a lid. Allow to rest for ⏱️ 5 minutes while you make the butter sage sauce.
butternut squash (cubed (aprox 8 cups))2 lb
18
Brown Butter Sage Sauce
19
melt butter
20
Add the butter to a light colored pan over medium low heat. As soon as it starts foaming up drop in the sage leaves and cook for 3 to ⏱️ 5 minutes. Do not stir.
21
fry
22
The butter will continue foaming up and turn brown. As soon as the foam subsides remove from heat. The sage leaves should be perfectly crispy at this stage.
23
plate
24
Plate the farro risotto and top with the roasted butternut squash cubes.
farro1.5 cupsbutternut squash (cubed (aprox 8 cups))2 lb
25
garnish
26
Pour the brown butter with the sage leaves over the butternut squash risotto and serve promptly sprinkled with cranberries, extra Violife parmesan and a few leaves of Parsley for garnish..
butternut squash (cubed (aprox 8 cups))2 lb
Nutrition Facts
calories
688 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
19 g
sugar Content
15 g
sodium Content
298 mg
protein Content
12 g
trans Fat Content
4 g
carbohydrate Content
104 g
saturated Fat Content
5 g
unsaturated Fat Content
18 g
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