Butternut Squash Farro Risotto Food

FARRO RISOTTO WITH BUTTERNUT SQUASH

Steps:

• In deep nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook 5 to 7 minutes or until onion is tender and lightly browned. Add farro and cook 2 to 3 minutes or until lightly browned, stirring constantly. Add wine and cook about 1 minute or until absorbed.
• To farro mixture in skillet, add water, broth, thyme, and rosemary; cover skillet and heat to boiling over high heat. Stir in squash; reduce heat to medium-low. Cover and simmer about 20 minutes longer or until farro is just tender (mixture will still be soupy). Uncover and cook 1 to 2 minutes longer over high heat, stirring constantly, until most of liquid is absorbed. Remove skillet from heat and stir in Parmesan and parsley. Serve risotto with additional Parmesan if you like.

FARRO RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
• Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
• Mix well, garnish with fresh sage and serve.

BUTTERNUT SQUASH FARRO RISOTTO

Steps:

• Turn the Instant Pot on sauté mode and add in oil and onion. Cook, stirring occasionally until translucent (about 5 mins). Add farro, stir for another 2 minutes. Add water and salt, stir and allow to cook until most of the water is absorbed.
• Then add the butternut squash and chicken stock. Close and lock the lid of the Instant Pot. Turn the steam release handle to sealing position. Press rice and cook at low pressure for 12 minutes.
• When the time is up, utilize the quick pressure release and then open the lid. Turn off and unplug the pot.
• Add cheese and butter, fold to combine. Garnish with fresh parsley and/or sage and serve.

BAKED FARRO & BUTTERNUT SQUASH

Steps:

• In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown.
• Add Thyme, salt & pepper and cook for one minute.
• Add Farro and stock and bring to a simmer. Cook for 15 minutes.
• Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender).
• Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted.
• if not serving the same day, refrigerate for up to 2 days and warm before serving.