farro risotto with squash, cranberries and pecans

★★★★★ 2 Reviews
keepitinthekitchen avatar
By Darci Juris
from Scottsdale, AZ

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 Reviews
serves 4-6
prep time 40 Min
cook time 30 Min
method Stove Top

Ingredients For farro risotto with squash, cranberries and pecans

  • 2 Tbsp
    butter
  • 1 md
    shallot, chopped
  • 2 c
    farro
  • 1/2 c
    white wine, dry
  • 4 c
    chicken broth or stock
  • 2-3 c
    butternut squash, cubed
  • 1 tsp
    paprika
  • 1 tsp
    cinnamon
  • 1 c
    glazed pecans, chopped
  • 1 c
    dried cranberries
  • 1-2 Tbsp
    maple syrup
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How To Make farro risotto with squash, cranberries and pecans

  • 1
    Preheat stock to a warm simmer, and keep warm.
  • 2
    Preheat 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.
  • 3
    Meanwhile, 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.
  • 4
    Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
  • 5
    Ladle 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.
  • 6
    When the farro is done, stir in the paprika and cinnamon.
  • 7
    Remove 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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