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.