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!
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.