Farro Risotto with Squash, Cranberries and Pecans

Darci Juris


I am a big fan of risotto, but had to try it my own way, using Farro, which is a grain from Italy. The consistency is not as creamy, and it's a bit firmer than arborio, but I think you will love it just the same.

★★★★★ 2 votes
40 Min
30 Min


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2 Tbsp
1 medium
shallot, chopped
2 c
1/2 c
white wine, dry
4 c
chicken broth or stock
2-3 c
butternut squash, cubed
1 tsp
1 tsp
1 c
glazed pecans, chopped
1 c
dried cranberries
1-2 Tbsp
maple syrup

How to Make Farro Risotto with Squash, Cranberries and Pecans


  • 1Preheat stock to a warm simmer, and keep warm.
  • 2Preheat oven to 400 degrees. Place butternut squash on a baking sheet lined with parchment paper. Spray with olive oil. Roast in oven for about 30-40 minutes, or until tender. When done, transfer to large bowl and drizzle syrup on top and toss to coat. Set aside.
  • 3Meanwhile, in a medium saucepan, melt the butter over medium heat. Saute the shallots and cook for 3 – 5 minutes, or until the shallots begin to soften and caramelize. Add the farro and toast it in the pot for about 2 minutes, stirring continuously.
  • 4Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
  • 5Ladle 1/2 cup of the warm broth into the farro mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the farro is cooked through but still firm, approximately 30 minutes.
  • 6When the farro is done, stir in the paprika and cinnamon.
  • 7Remove from heat and transfer to the bowl with the squash, stir in the cranberries and pecans.

    Serve. You can also just add the pecans as a topping instead.

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About Farro Risotto with Squash, Cranberries and Pecans

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