I love risotto and could eat it all the time. One of my favorite ways to make it in the Fall is using pumpkin and butternut squash. The sweetness of the squash mixed with the saltiness of the parmesan cheese makes for the perfect flavor. I took this recipe to the next level by swapping out traditional arborio rice for farro to increase the fiber content. The farro also adds a nuttiness to this recipe, making it a winner for sure.
Recipe (serves 4-6):
- 1.5 cups farro
- 4 cups low sodium chicken or veg broth
- ½ yellow onion, diced
- ½ tsp minced garlic
- 2/3 cup pumpkin puree
- 1 cup butternut squash, cubed and cooked
- 2oz goat cheese
- 1/3 cup parmesan cheese
- Olive oil
- Optional: roasted brussel sprouts or cooked kale
Directions: In a large pan, heat olive oil over medium heat and add onion, cooking until translucent. Add in garlic, cooking for another minute. Place farro in pan with onion and garlic, stirring until farro is toasted (about 1 min). Add in one cup of broth and reduce heat to medium-low. Cook until broth is absorbed. Continue adding broth in one-cup increments until farro is cooked. Stir in pumpkin, squash, cheeses, and any other vegetables you prefer. Serve immediately.