Farro Risotto With Butternut Squash Food

FARRO RISOTTO WITH SQUASH AND KALE

Steps:

• Heat the oven to 425ºF. Cut squash in half lengthwise. Scoop out the seeds (and save or compost). Rub flesh of squash lightly with olive oil and season with salt and pepper. Place cut side down on parchment-lined baking sheet, and roast until tender, 30 to 45 minutes depending on the size of the squash. Set aside to cool.
• Meanwhile, in a large, wide sauté pan, warm 1/4 cup olive oil over medium heat. Add the onion and cook until it's translucent, about five minutes. Season with a pinch of salt. Add the garlic, and cook for another minute. Add the farro and cook stirring constantly for another minute.
• Add the wine, bay leaf, and thyme, and cook until the wine is nearly gone.
• Add the 1 quart of water along with a teaspoon of salt. Bring to a simmer. Reduce the heat to medium or low - you want the liquid to be gently simmering. Simmer for 45 minutes or until the farro grains have expanded and are al dente.
• Meanwhile, pull the skin off the squash - it should remove easily. Purée the flesh in a food processor or blender until it's silky smooth.
• Meanwhile, prepare the kale: remove the stems and ribs from the leaves. Make stacks of the leaves, roll them into cylinders, and cut them into very thin ribbons. Wash and dry the kale if necessary.
• Extract the thyme sprigs and bay leaf from the risotto and discard (or compost). Stir one cup of the squash purée into the risotto. Season with pepper to taste. Add a handful of the thinly sliced kale strips and a handful of parmesan. Stir until the kale is slightly wilted and incorporated. Add more kale to taste. Stir, taste, adjust seasoning with more salt, pepper, or parmesan. Serve immediately.

BAKED FARRO RISOTTO WITH GOLDEN VEGETABLES AND GOAT CHEESE

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
• On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
• Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.

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.