Name: Acorn Squash w/ Farro Risotto and Radish Top Pesto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Northwest
Ingredients: 2 C dry farro; 4 C water or stock; 3 T butter; ——-; 4 T grated reggiano cheese; 1 Cup stock; ——-; 1 Acorn squash; 1 T olive oil; pinch salt, pepper and cayenne; —–; 1 C radish leaves packed ( or sub arugula); 2 Cloves garlic; ⅓ C oil; ¼ tsp salt; 1 ½ tsp lemon juice; ¼ C Parmesan; ¼ C toasted almonds; ——; handful of bitter greens for garnish ( mizuna, arugula)

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Farro Risotto with Roasted Acorn Squash and flavorful Pesto (made from radish top! Or sub arugula) – a delicious vegetarian dinner recipe, perfect for fall!

Farro Risotto with roasted acorn squash and falvorful Pesto- a delicious vegetarian main course, perfect for fall! #farrorisotto #farro #vegetariandinner #fallrecipes

Acorn Squash is roasted in the oven with a little cayenne, then becomes the vessel for the savory farro risotto. The whole thing is topped off with my new favorite thing, radish-top pesto.

Such a brilliant use for radish tops! Mizuna leaves are strewn gracefully around the plate. It’s a simple, healthy and flavorful vegetarian dish, perfect for fall.

Chef Tony Brown, of Ruins and Stellas Cafe, in Spokane Washington | www.feastingathome.com

This delicious creation is from Tony Brown, chef and owner of two of Spokane’s hippest and tastiest restaurants, Stella’s Cafe and his latest venture, Ruins.

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.

Ruins is located at 825 N. Monroe St ( in Spokane) – just look for the teal blue door.

In his recipe, acorn squash is cut into ¾ inch rings, brushed with olive oil, sprinkled with salt, pepper and cayenne, then roasted in the oven.

The farro is first cooked like rice, then simmered with stock and a little Reggiano cheese and turned into risotto.

Farro, an ancient grain, originating from the Fertile Crescent -has been found in the tombs of Egyptian kings. Italians have grown and cooked farro for many centuries, and now with the increasing interest in whole grains, farro’s popularity is finally gaining here as well.

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.

Radish Top Pesto is made with combining radish tops (or arugula) almonds, olive oil, Parmesan, garlic and lemon. There is no other way to describe this other than, totally brilliant. You could put this on anything.

The roasted acorn squash is filled with the farro risotto, then topped with the radish top pesto and the flavors work well together. Mizuna leaves are strewn around the plate.

Farro Risotto with roasted acorn squash and Radish Top Pesto- a delicious vegetarian main course, perfect for fall! #farrorisotto #farro #vegetariandinner #fallrecipes

A pretty fall plate.

Enjoy Tony’s recipe for Farro Risotto!

Acorn Squash w/ Farro Risotto and Radish Top Pesto

★★★★★ 5 from 1 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hour
Yield: 4
Category: vegetarian Main
Method: stove top
Cuisine: Northwest

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Description

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!

Ingredients

2 C dry farro
4 C water or stock
3 T butter
——-
4 T grated reggiano cheese
1 Cup stock
——-
1 Acorn squash
1 T olive oil
pinch salt, pepper and cayenne
—–
1 C radish leaves packed ( or sub arugula)
2 Cloves garlic
⅓ C oil
¼ tsp salt
1 ½ tsp lemon juice
¼ C Parmesan
¼ C toasted almonds
——
handful of bitter greens for garnish ( mizuna, arugula)

Instructions

Pre-heat oven to 350F
Slice acorn squash, into 4 rings, ¾ inch thick, remove seeds. Brush sides with olive oil, Sprinkle with salt, pepper and a dash cayenne, and bake on a baking sheet for 35 minutes.
Bring farro, water ( or stock) and butter to a boil in a medium pot. Once boiling, cover, and simmer on low for 25 minutes, or until water has evaporated.
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 farro is cooked, add 1 cup stock and simmer over medium heat, until warmed through, add cheese, stir, and adjust salt.
To assemble, place an acorn squash ring on a plate, fill with risotto, top with pesto, and scatter bitter greens around the plate.

Nutrition

Calories: 576

Keywords: farro risotto, farro recipes, farro risotto recipes

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