Butternut Farrotto

Farro has quickly become my favorite whole grain.  No doubt it was only a matter of time before I threw it into a risotto.  Paired with butternut squash and sage (a few more of my favorite things), this dish should be on your menu next week!

Butternut Farrotto
Recipe by Shannon
Serves 2-4

2c 1/2" peeled butternut squash cubes
2-3T extra virgin olive oil, divided
1/2c chopped onion
1 clove garlic, minced/pressed
2T chopped sage, divided
3/4c farro
1 1/4c broth (or more water)
1 1/2c water
1-2oz gruyere, finely grated

Preheat oven to 400deg.

Toss butternut squash cubes with 1-2T olive oil, some coarse sea salt and a few grinds of black pepper.  Spread out on a baking sheet and roast in preheated oven until tender, ~20-30min, stirring after 15min.

While squash is roasting, begin cooking the farro.  Heat 1T olive oil in a medium pot over medium heat.  Add onion and cook until softened but not brown, 5-8min.  Add garlic and 1T sage and cook until fragrant, 1-2min.  Add farro, stir to coat and toast the grains for a few minutes.

Add broth and water, stir and bring to a simmer.  Reduce heat to low and continue to simmer, stirring often, until the farro is tender, 20-25min.  Once the farro is tender, stir in roasted squash, remaining sage and grated gruyere.  Taste and adjust seasonings, then serve topped with crispy sage if desired.

Are you on the farro bandwagon yet?  :)