Name: Farro Risotto With Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: american
Ingredients: 1 tablespoon Butter (or oil); 1 tablespoon Minced Garlic; 1 cup Chopped Green Scallions (diced, both green and white parts); 1 cup Pearled Farro (soaked in hot water for 15-20 minutes); 1.5 cups Water; 1 teaspoon Kosher Salt; 1 teaspoon Ground Black Pepper; 1/2 teaspoon Dried Thyme; 2 cups butternut squash (diced, cut into 1/2 inch pieces); 2 tablespoons Butter; 1/2-3/4 cup shredded parmesan cheese; 1/4 cup Chopped Green Scallions (chopped)

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Farro Risotto With Butternut Squash

Nutrition Facts

Per serving · recipe makes 4 · 1h total

Servings

Calories

17% of a 2,000 cal day

340KCAL

Protein

12g25% DV

% DAILY VALUE

Total Fat14g

18%

Saturated7g

36%

Unsaturated7g

—

Total Carbs46g

17%

Fiber6g

21%

Total Sugars6g

—

incl. Added Sugars0g

Starch35g

—

Sodium861mg

37%

% Daily Value is based on a 2,000 calorie day.

Farro risotto with roasted butternut squash, herbs, and parmesan. Creamy, nutty, and slightly sweet. A vegetarian main with fall flavors.

Ingredients

4 SERVINGS

1 tbspButter — or oil
1 tbspMinced Garlic
1 cupGreen Scallions — chopped, both green and white parts
1 cupPearled Farro — soaked
1½ cupsWater
1 tspKosher Salt
1 tspGround Black Pepper
½ tspDried Thyme
2 cupsbutternut squash — diced
2 tbspButter
½–¾ cupshredded parmesan cheese
¼ cupChopped Green Scallions

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Method

1h total

Read the method on TwoSleeversURVASHI PITRE’s original page

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mainamericanvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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