farro risotto with squash, cranberries and pecans
(2 ratings)
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 ratings)
yield
4 -6
prep time
40 Min
cook time
30 Min
method
Stove Top
Ingredients For farro risotto with squash, cranberries and pecans
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2 Tbspbutter
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1 mdshallot, chopped
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2 cfarro
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1/2 cwhite wine, dry
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4 cchicken broth or stock
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2-3 cbutternut squash, cubed
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1 tsppaprika
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1 tspcinnamon
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1 cglazed pecans, chopped
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1 cdried cranberries
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1-2 Tbspmaple syrup
How To Make farro risotto with squash, cranberries and pecans
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1Preheat stock to a warm simmer, and keep warm.
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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.
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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.
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4Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
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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.
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6When the farro is done, stir in the paprika and cinnamon.
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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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