Vegetarian, Meal soups and plant based
Farro risotto with roasted butternut squash
This farro risotto with roasted butternut squash is a vegetarian dish for 4, ready in 50 minutes, medium difficulty, around €2.40 per person. The key is adding the broth in small ladlefuls, since farro releases its starch more slowly than rice. Mashed roasted squash replaces cream for a creamy texture.
I'm suggesting a farro risotto with roasted butternut squash, hearty and fragrant with parmesan.
- Total time
- 50 min
- Difficulty
- Medium
- Cost per person
- €2.40
- Calories per person
- 690 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
Here, no arborio rice, just farro, an ancient grain that keeps a little bite even when fully cooked. Roasted butternut squash brings sweetness and a warm orange color, and part of it, mashed, replaces cream to bind everything together. Parmesan and crispy fried sage round out this hearty fall dish.
This is a dish that asks for a bit of attention at the stove, so it's not for a rushed weeknight, but it's perfect for a quieter weeknight dinner or a Sunday meal among adults. Since it's not really designed with kids in mind, keep a simple backup ready for them if needed. Mon Chou suggests it as soon as squash shows up at the market.
The ingredients
Pantry
- Farrooften in the pantry 300 g
- Vegetable brothoften in the pantry 1 l
- White wineoften in the pantry 10 cl
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Butternut squash 800 g
- Onion 1
- Garlic 1 cloves
- Sage 4 sprigs
Dairy
- Grated parmesan 60 g
- Butter 30 g
Allergens Gluten, Lactose
The step by step recipe
-
Cut the squash into cubes, drizzle with olive oil, and roast at 200°C. 25 min
Leave the skin on if it's butternut squash, it turns tender and is perfectly fine to eat.
-
Sauté the onion and garlic in the butter, add the farro, and toast it for a few minutes. 3 min
The grains should turn slightly translucent at the edges before you add the wine.
-
Pour in the white wine, let it evaporate, then add the hot broth one ladle at a time. 30 min
Keep the broth at a gentle simmer, cold liquid stops the cooking.
-
When the farro is tender, stir in half the squash mashed into a puree to coat the risotto.
This is what makes the dish creamy without any cream.
-
Add the parmesan and the rest of the squash, adjust salt and pepper, and top with crispy fried sage.
Fry the sage leaves for thirty seconds in a bit of butter, they turn crispy.
Our tips to get it right
- Pick whole farro rather than pearled, it keeps more texture, since pearled farro cooks faster but turns softer.
- Always set aside some roasted squash before mashing it, so you keep visible chunks in the finished risotto.
- Taste the grain often near the end of cooking, farro should stay slightly firm to the bite, never mushy.
The variations
- Swap the butternut squash for kabocha squash, its thin skin is also edible and its flavor is more pronounced.
- For a dairy-free version, replace the parmesan with nutritional yeast and the butter with olive oil.
- For a quicker meal, use quick-cooking farro and cut the broth simmering time by about half.
What to serve it with
- A green salad with lemon
- A glass of dry white wine
- Toasted pecans on top
Storage
This risotto keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well, since farro's texture changes a bit after thawing. Reheat gently in a pot with a splash of broth to bring back its creaminess.
Questions about this dish
Can you use regular rice instead of farro?
Yes, arborio or carnaroli rice works well and cooks faster. Plan for about 18 minutes of cooking instead of 30, keeping the same ladle by ladle broth method.
Do you need to soak the farro before cooking?
No, it's not necessary for this recipe. A quick rinse under cold water is enough before toasting it in the butter.
Can you roast the squash ahead of time?
Yes, you can roast it the day before and keep it in the fridge. Warm it up just before stirring it into the risotto so it doesn't cool the dish down.
Is the white wine necessary?
No, you can replace it with a bit of broth plus a spoonful of cider vinegar. Wine mainly adds a touch of acidity that balances the sweetness of the squash.
How long does it take to make a farro risotto with roasted butternut squash?
Count 50 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a farro risotto with roasted butternut squash?
About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a farro risotto with roasted butternut squash cost?
About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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