I expect my next few food posts to feature orange colored food. Because it's that time of the year -- the time when we get orange produce like sweet potato, butternut squash, pumpkin and, well, orange. Today, we have a farro risotto with butternut squash. Farro has less starch (but more protein and fiber) than rice. So farro risotto doesn't have that creamy, viscous consistency that a rice risotto has. But it's slightly nutty and chewy. So, it's different and good for you. Of course, you can always replace the farro with rice if you want.
- 2 cups of small diced butternut squash (1/3-inch cubes), about half of a medium butternut squash
- 2 cups farro
- 4 tablespoons butter or butter subsitute (I use Earth Balance), divided
- 1/2 cup chopped walnuts (toasted pine nuts would be good here too)
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 4-6 sage leaves
- 1/2 cup dry white wine
- juice from half a lemon
- 3 cups vegetable stock
- salt to taste
- chopped parsley for garnish (optional)
- grated Parmesan cheese for garnish (optional)
Gently mix in farro. Add a cup of hot vegetable stock. Cover and simmer undisturbed for 5-8 minutes. Remove lid and stir. Allow the liquid to reduce. Add another cup of hot vegetable stock. Cover and simmer undisturbed for 5-8 minutes. Remove lid and stir. Allow liquid to reduce a bit. Add the final cup of hot vegetable stock with lemon juice and chopped walnuts. Season with salt. Gently stir. Cover and simmer for another 5 to 8 minuets. Remove lid and stir. Allow the liquid to almost completely evaporate. Stir in a tablespoon of butter or butter substitute or grated Parmesan cheese (optional). Garnish with chopped parsley and/or grate Parmesan cheese. Serve immediately.