Friday, March 15, 2013

Roasted Butternut Squash Farro Risotto

Roasted Butternut Squash Farro Risotto


I started The Clean Eating Stripped Plan by Tosca Reno and this recipe was in the book. I am always look for good meatless dinner options and this was SO GOOD! Easy and amazing. Perfect paired with a salad, a grilled chicken breast, or some veggies and hummus. I actually used Quinoa instead of Farro because I already had it on hand and couldn't find the farro. 

It was really good still!! Loved it and I made a big batch to eat through the whole week. 


1/2 butternut squash 
1 Tbsp of Olive Oil 
1/2 tsp of Herbs de Provence
1/2 cup finely chopped shallots
2 cloves of garlic 
1 tsp of thyme 
2 tsp of sage
1 cup of farro
4 cups of low sodium vegtable or chicken broth 


1. Preheat the oven to 400 degrees. Scoop pulp and seeds from squash. Rub flesh and skin of squash 1/2 tsp of olive oil. Sprinkle flesh with herbs 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 and cool. 

2. Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add shallots, garlic, thyme, and sage, and cook for 3 mins until soft and fragrant. Stir in farro, season with salt and pepper, and allow to cook for two minutes. 

3. Reduce heat to medium-low, stir in half a cup simmering broth and allow to cook until almost completely absorbed. Continuing stirring in 1/2 cup broth at a time, an allowing liquid to absorb before adding more in to the farro is tender, but still slightly chewy, 30-35 mins. 

4. Scrap cooled squash into a bowl and mash. Stir in Risotto. Taste and make any final adjustments to seasoning with salt and pepper. Spoon Risotto into a shallow bowl and top with truffle oil. 

Enjoy. One of my new favorites.