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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.7
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 184.9 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.3 g

View full nutritional breakdown of Tosca Reno's Roasted Butternut Squash Farro Risotto calories by ingredient
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Tosca Reno's Roasted Butternut Squash Farro Risotto

Submitted by: GETFIT-BEFIT
Tosca Reno's Roasted Butternut Squash Farro Risotto

Introduction

From the EatCleanDiet.com Site:
Simple yet rich in taste, this new recipe from The Eat-Clean Diet® Stripped is a delicious addition to your Eat-Clean lifestyle! Thanks to the butternut squash and farro you’ll find in this dish, it’s not only flavorful, it’s packed with nutrition, too!
From the EatCleanDiet.com Site:
Simple yet rich in taste, this new recipe from The Eat-Clean Diet® Stripped is a delicious addition to your Eat-Clean lifestyle! Thanks to the butternut squash and farro you’ll find in this dish, it’s not only flavorful, it’s packed with nutrition, too!

Number of Servings: 4

Ingredients

    • 1/2 butternut squash
    • 1 Tbsp / 15 ml + 1/2 tsp / 2.5 ml olive oil, divided
    • 1/2 tsp / 2.5 ml herbes de Provence
    • 1/2 cup / 120 ml finely chopped shallots
    • 2 cloves garlic, minced
    • 1 tsp / 5 ml finely chopped fresh thyme
    • 2 tsp / 10 ml finely chopped fresh sage
    • 1 cup / 240 ml farro
    • 4 cups / 960 ml low-sodium chicken or vegetable broth, simmering
    • 1 tsp / 5 ml white-truffle-infused olive oil, to garnish
    • Sea salt and freshly ground black pepper, to taste

Directions

Preheat oven to 400ºF / 200ºC. Scoop seeds and pulp from squash. Rub flesh and skin of squash with 1/2 tsp / 2.5 ml olive oil. Sprinkle flesh with herbes de Provence and season with salt and pepper. Place squash cut side down on a baking sheet and cook in oven until tender when pierced with a knife, about 45 minutes. Set aside to cool.

Heat 1 Tbsp / 15 ml olive oil in a large skillet over medium heat. Add shallots, garlic, thyme and sage, and cook for three minutes until soft and fragrant. Stir in farro, season with salt and pepper and allow to cook for two minutes.

Reduce heat to medium-low, stir in 1/2 cup / 120 ml simmering broth and allow to cook until almost completely absorbed. Continue stirring in 1/2 cup / 120 ml broth at a time, allowing liquid to absorb before adding more until farro is tender, but still slightly chewy, about 30 to 35 minutes.

Scrape cooled squash into a bowl and mash. Stir into risotto. Taste and make any final adjustments to seasoning with salt and pepper. Spoon risotto into shallow bowls and top with truffle oil.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CAREBEAR5218.






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