I’ve already made a risotto-style farro recipe (Farro with Red Kuri Squash and Leeks) but I got some pretty good feedback on it so I decided to make a similar dish, this time with pre-cut butternut squash. I normally like to use fresh squash which I then cut up at home, but doing that really isn’t practical when you’re cooking for yourself or even just one other person.
Cooking farro in this way has become pretty popular. I say this because I found another farro-risotto recipe over at the fantastic blog Eat Live Run (also in one serving size!) which is made with mushrooms and sweet corn. Lynda from TasteFood also made a “farrotto” recipe back in March with shiitake mushrooms and beets. Using farro instead of the traditional arborio rice is much healthier for you, and farro also provides a nuttier and chewier taste which adds great texture to the dish.
I made another video to accompany this recipe, which I hope will show you how easy and doable it is.
Of course I wish I could snap my fingers and instantly become a video-editing guru, because in that case I would make this video shorter and a lot more dynamic. But hopefully you will be able to follow along easily and make this lovely dish for yourself at home! Also, I had a glass of white wine with my food (I got one of those cute little half bottles that I can never resist), and it was a 2010 Chateau Lamothe de Haux which I believe cost me $7 or $8 dollars from the Chelsea Wine Vault.
I have one question for you – do you think I should include music in my videos? That’s at least one thing that I can edit myself
Two notes about this recipe:
1. I made this for 2 servings, because this is a great dish to make extra of and to eat for lunch or dinner in the few days that follow.
2. If you’re like me and you still have a little extra roasted butternut squash, just save it in the fridge for up to 1 week and eat it as a snack whenever you’re hungry – it’s like adult candy!
Happy December everyone! Do you have any goals for this month? Mine is to walk at least 25 minutes every day. What’s yours?
Farro Risotto-Style with Butternut Squash and Parsley- Makes 2 servings
- 2 tablespoons olive oil, divided
- 8 ounces / 225 grams peeled and cut into 1/2-inch cubes (pre-cut squash works as well, cut it into 1/2-inch cubes)
- 2 cups chicken broth
- 1 shallot, chopped
- 1/2-cup dry farro
- 1/4-cup dry white wine
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly grated parmesan cheese
1. Preheat your oven to 425 F/ 218C.
2. On a lined baking sheet, toss butternut squash cubes with 1 tablespoon olive oil and a pinch of sea salt. Bake until cubes are tender, about 12-15 minutes, tossing once halfway through cooking time.
3. Bring chicken broth to a simmer in a small saucepan.
4. In a large saucepan, heat remaining tablespoon olive oil over medium-high heat.
5. Add shallot and cook until softened, about 1 minute.
6. Add farro and toast for about 1 minute.
7. Add white wine and stir with farro until liquid is evaporated, about 1-2 minutes.
8. Add one ladle of chicken broth. Once first ladle is absorbed, add another ladle of broth. Continue adding ladefuls of broth until farro is cooked to desired doneness (it will remain chewy but should be soft enough to bite into).
9. Add parsley and squash, stir to combine. Turn off heat and stir in parsley. Season to taste with salt and pepper.