Naturally Ella · by Erin Alderson
Acorn Squash Risotto with Farro
NUTRITION · PER SERVING200M COOK
CAL 34%·PRO 36%
CARBS 83G50% OF CAL
15G FIBER0G ADDED0G INTRINSIC59G OTHER9G TOTAL SUGAR
FAT 33G44% OF CAL
6G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with farro and roasted acorn squash with hazelnuts and fresh herbs. Rich and luxurious yet using whole grains for added texture.
main🍳 skillet🌀 blender🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ pound whole grain farro
- ½ medium yellow onion (minced)
- 1 tablespoon olive oil
- 4 to 5 cups vegetable broth
- 1 medium acorn squash
- 2 tablespoons butter
- 1 small garlic clove (smashed)
- 3 tablespoons heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon apple cider vinegar
- ½ cup packed parsley
- Zest from one lemon
- ⅓ cup toasted hazelnuts (for serving)
- Olive oil (for serving)
- Parmesan (for serving)
At a glance
PER SERVING · TIME 200M
CAL 34%·PRO 36%
CARBS 83G50% OF CAL
15G FIBER0G ADDED0G INTRINSIC59G OTHER9G TOTAL SUGAR
FAT 33G44% OF CAL
6G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 20m
- Cook
- 1h
- Sodium
- 1017mg
- Total sugar
- 9g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 909mg
- Calcium
- 137mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 140M
- SODIUM
- 1017MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.