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Farro Risotto with Leeks and Butternut Squash
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Farro Risotto with Leeks and Butternut Squash

Farro Risotto with Leeks and Butternut Squash
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: butternut squash, farro, risotto
Servings: 8 cups

Ingredients

  • 2 cups diced butternut squash about a pound before peeling and cutting
  • 1 large leek about 1 lb whole or 2 cups sliced leeks
  • 2 cloves garlic minced
  • 2 Tbsp. olive oil
  • 12 oz dried farro
  • 1/3 cup white wine
  • 32 oz chicken stock or water
  • 2 oz butter
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp fresh oregano chopped
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Cut the butternut squash in half, remove the seeds and cut the ends off. Using a peeler or a sharp knife, remove the skin, and dice into 1/2" cubes.
  • Cut the dark green ends off the leek. Cut the remaining white part in half lengthwise and thinly slice. Rinse well in a colander under cold running water. Make sure there's no dirt remaining.
  • Mince the garlic.
  • Heat the stock or water in a separate stock pot.
  • Heat a large saute pan and add the oil. Add the leeks to the saute pan and cook over medium heat until they begin to soften, about 5 minutes. Keep stirring so they do not burn.
  • Add the garlic and mix with the leeks. Cook for 1 minute.
  • Add the wine and degalze the pan. Allow the wine to reduce almost completely.
  • Add the dried farro to the pan and combine with the leeks. Stir in 1 cup of the hot broth and bring to a low simmer.
  • Add the diced butternut squash and 1 more cup of the broth.
  • Reduce the heat to low and continue to cook, stirring frequently. Add the remaining liquid about 1/2 cup at a time, allowing it to absorb into the grains.
  • Cook until the farro is tender, about 20 minutes more.
  • When the butternut squash and farro are tender, stir in the butter, Parmesan cheese and fresh oregano. Season with salt and pepper, serve immediately.

Notes

If you'd like to prepare in advance you can stop the cooking process before adding the butter and cheese and spread the risotto on a sheet pan to cool. It can be reheated before serving by adding a little more liquid and then adding the butter, cheese, and seasonings.