Roasted Butternut Squash Farro Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 6.9 g
  • Cholesterol: 5.0 mg
  • Sodium: 973.8 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted Butternut Squash Farro Risotto calories by ingredient
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Number of Servings: 4

Ingredients

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

Directions

1. Preheat oven to 400 degrees. Scoop seeds and pulp from squash. Rub flesh and skin of squash with 1/2 tsp olive oil. Sprinkle herbs 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.

2. Heat 1 Tbsp. oiive oil in a skillet over medium heat. Add shallots, garlic, thyme and sage, and cook for 3 minutes until soft and fragrant. Stir in farr, season with salt and pepper, and allow to cook for 2 minutes.

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

4. Scrape cooled squash into a bowl and mash. Stir in risotto. Taste and make any final adjustments to seasoning with s &p. Spoon risotto into shallow bowls and top with truffle oil.

Serving Size: Serves 4 (1 cup each)

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.

TAGS:  Vegetarian Meals |

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