Butternut Squash Farro Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs.

Heat vegetable broth in a saucepan over low heat and keep warm.

Peel and dice butternut squash into small cubes.

In a large skillet, heat olive oil over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add the butternut squash and cook until slightly tender, about 5-7 minutes.

Pour in white wine and cook until mostly evaporated, about 2-3 minutes.

Stir in farro and cook for 1-2 minutes until lightly toasted.

Add warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more.

Continue adding broth until farro is creamy and al dente, about 25-30 minutes.

Stir in grated parmesan cheese, chopped sage, thyme, nutmeg, salt, and black pepper.

Add fresh spinach and cook until wilted, about 2-3 minutes.

Finish with a squeeze of lemon juice and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens