Tosca Reno's Roasted Butternut Squash Farro Risotto
- Minutes to Prepare:
- Minutes to Cook:
- 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
Preheat oven to 400�F / 200�C. 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.
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.
Nutritional Info 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
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