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Tony’s style of food is seasonal, simple, unfussy – yet really creative and unique. Ruins offers small plates (but not too small) at reasonable prices. His menu changes every week, and I’ve never been disappointed.
How to make Farro Risotto
It is locally grown in the Pacific Northwest by Lentz Farms. A great addition to salads and soups, it can be used in place of rice in most recipes. Much higher in nutrients and fiber than rice, farro is a wholesome grain worth trying.
Make the Pesto ( or use store-bought).
This Pesto is made with combining radish tops (or arugula) almonds, olive oil, Parmesan, garlic and lemon. I love the use of radish top here! There is no other way to describe this other than, totally brilliant. You could put this on anything.
Enjoy Tony’s recipe for Farro Risotto!
More Risotto Recipes you may like:
Mushroom Risotto with Frizzled Leeks
The Easiest Instant Pot Risotto RecipePrint
Farro Risotto with Roasted Acorn Squash
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: vegetarian Main
- Method: stove top
- Cuisine: American
- Diet: Vegetarian
Farro Risotto with roasted acorn squash and Radish Top Pesto- a delicious vegetarian main course, perfect for fall! Sub arugula for the radish tops if need be!
- 2 cups dry farro
- 2–3 tablespoons butter or olive oil
- 4 tablespoons grated parmesan or pecorino
- 1/2 cup veggie broth
Roasted Acorn Squash
Radish Top Pesto
- 1 cup radish leaves packed ( or sub arugula or basil leaves)
- 2 cloves garlic
- 1/3 cup olive oil
- 1/4 tsp salt
- 1 1/2 tsp lemon juice
- 1/4 cup Parmesan
- 1/4 cup toasted almonds
Garnish: handful of bitter greens for garnish (mizuna, arugula)
- Pre-heat oven to 400 F
- Slice acorn squash, into 4 rings, ¾ inch thick, remove seeds. Brush sides with olive oil, Sprinkle with salt, pepper and a dash of cayenne, and bake on a parchement-lined baking sheet for 25-30 minutes, until fork tender.
- Place farro in a medium pot and cover with an 2 inches of water and bring to a boil. Once boiling, cover, and simmer on low until tender. Drain. (Allow 15- 20 minutes for pearled farro, 20 to 30 minutes for semi-pearled farro and up to 45 minutes for whole farro.) If overcooked, soak in ice-cold water to stop the cooking process.
- Make the radish top pesto -pulse all ingredients -radish tops or arugula, garlic, oil, salt, lemon juice, Parmesan and toasted almonds– in a food processor until combined ( don’t blend too smooth, leave a little granular).
- Make the risotto. Once the farro is tender and drained, add it back into the pot, add the butter, stock and simmer over medium heat, until warmed through, add cheese, stir, and adjust salt and pepper to taste. For a looser consistency, add more broth as needed.
- To assemble, place an acorn squash ring on a plate, fill with risotto, top with the pesto, and scatter bitter greens around the plate. Enjoy!
The pesto can be made ahead and the farro can cooked ahead.
- Serving Size:
- Calories: 576
- Sugar: 1.4 g
- Sodium: 463.5 mg
- Fat: 32 g
- Saturated Fat: 5.6 g
- Carbohydrates: 18 g
- Fiber: 2.9 g
- Protein: 7.6 g
- Cholesterol: 7.2 mg
Keywords: farro risotto, farro recipes, farro risotto recipes
Turned out delicious!
This is such a neat way to top squash!! Loooooving that risotto!!
I agree, Tony’s recipe is really amazing. Have a great weekend Katrina!
Very impressive. Nice intro to the whole deal with the picture of the wonderful turquoise door.Isn’t it amazing too how much presentation enhances the excitement about the dish.
Yes, I love the blue door…and the food coming out here is delicious!