Vegetarian

Roasted Butternut Squash Farro Risotto takes 5 minutes to prepare.

Roasted Butternut Squash Farro Risotto takes 45 minutes to cook.

Roasted Butternut Squash Farro Risotto makes 4 servings.

The ingredients for Roasted Butternut Squash Farro Risotto are:

1/2 butternut squash
1 Tbsp & 1 tsp. olive oil divided
1/2 tsp. herbes de Provence
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 tsp chopped fresh thyme
2 tsp finely chopped fresh sage
1 cup farro
4 cups low-sodium chicken or vegetable broth, simmering
1 tsp white-truffle-infused olive oil, to garnish
Sea salt and freshly ground black pepper, to taste

Here is how you make Roasted Butternut Squash Farro Risotto:

1. Preheat oven to 400 degrees. Scoop seeds and pulp from squash. Rub flesh and skin of squash with 1/2 tsp olive oil. Sprinkle herbs with herbes de Provence and season with salt and pepper. Place squash cut side down on a baking sheet and cook in oven until tender when pierced with a knife, about 45 minutes, Set aside to cool.2. Heat 1 Tbsp. oiive oil in a skillet over medium heat. Add shallots, garlic, thyme and sage, and cook for 3 minutes until soft and fragrant. Stir in farr, season with salt and pepper, and allow to cook for 2 minutes.3. Reduce heat to medium-low, stir in 1/2 cup simmering broth and allow to cook until almost completely absorbed. Continue stirring 1/2 cup broth at a time, allowing liquid to absorb before adding more until farro is tender, but still slightly chewy, 30-35 minutes.4. Scrape cooled squash into a bowl and mash. Stir in risotto. Taste and make any final adjustments to seasoning with s &p. Spoon risotto into shallow bowls and top with truffle oil.Serving Size: Serves 4 (1 cup each)Number of Servings: 4Recipe submitted by SparkPeople user LALASTRIVE.

The nutritional information for Roasted Butternut Squash Farro Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 189.5

• Total Fat: 6.9 g
• Cholesterol: 5.0 mg
• Sodium: 973.8 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 6.4 g
• Protein: 5.0 g