Print

Acorn Squash w/ Farro Risotto and Radish Top Pesto

5 from 1 reviews

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
  • 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

  1. Pre-heat oven to 350F
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. To assemble, place an acorn squash ring on a plate, fill with risotto, top with pesto, and scatter bitter greens around the plate.

Nutrition

Keywords: farro risotto, farro recipes, farro risotto recipes

Five simple habits that will immediately

improve your nutrition, energy, and health.  

5 GENIUS SECRETS

 to Healthier Dinners!

FREE BONUS:

 WHERE HEALTHY MEETS DELICIOUS!  ⭐️  SIGN UP AND GET MY FREE PLANT-BASED GUIDE 🌿