Can I make the risotto with arborio rice?

You can make this dish with traditional risotto, like our Instant Pot Risotto , however the cooking method will be different from farro.

Can I use other winter squash?

Yes! We love acorn squash because it is the ideal size to hold the farro risotto in the center. However, you could layer it on top of roasted butternut squash, pumpkin, or delicata squash too!

Can I sub water for vegetable broth?

Vegetable broth is best here because it gives the risotto its savory flavor along with the cheese. The farro is cooked with water then simmered with broth and parmesan to create risotto.

What is farro risotto made out of?

Instead of traditional arborio rice, we use the ancient grain farro, along with butter, parmesan, and veggie broth.

Does farro taste like rice?

Farro tastes much like brown rice, but is nuttier and chewier.

Why is farro healthier than rice?

Farro is an ancient whole grain packed with vitamins and minerals, including calcium, iron, magnesium, niacin, and zinc. Keep in mind, it does contain gluten.

Do you rinse farro before cooking?

This is always a good idea no matter what grain you are cooking to remove any dust from processing.

Farro Risotto

Description

Farro Risotto with roasted acorn squash and pesto- a cozy delicious vegetarian main course, perfect for fall!

Ingredients

Units

Farro Risotto

2 cups dry farro
2–3 tablespoons butter or extra virgin olive oil
4 tablespoons grated parmesan or pecorino
1/2 cup veggie broth

Roasted Acorn Squash

1 Acorn squash, sliced
1 tablespoon olive oil
pinch salt, pepper and cayenne

Arugula Pesto

1 cup arugula (or basil leaves) packed
1–2 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)

Cook Mode Prevent your screen from going dark

Instructions

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 pesto -pulse all ingredients – 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!

Notes

The pesto can be made ahead and the farro can cooked ahead.

The original recipe was made with radish top pesto ( simply sub the arugula in the pesto with green radish tops)

Nutrition

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