Farro Risotto with Walnut Cream and Roasted Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy farro risotto made with walnut cream sauce and topped with roasted butternut squash and rosemary. It's hearty, savory, and perfect for fall dinners as a satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup raw walnuts
- 3/4 cup water
- 1 garlic clove
- Juice and zest from half a lemon
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- 1 small red or white onion
- 1 cup pearled emmer (farro)
- ¼ cup dry white wine
- 3 to 4 cups vegetable broth and/or water
- Walnuts (for topping)
- Thyme (for topping)
- 1 lb butternut squash (see note)
- 1 tablespoon minced fresh rosemary
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 722mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 831mg
- Calcium
- 85mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.