My Butternut Squash Farrotto recipe was inspired by a food network chef who was making a traditional Butternut Squash Risotto using arborio rice. I only had farro in the pantry so I decided to experiment making risotto using farro – it worked! While it took a few times to get the recipe right (farro “reacts” differently than arborio rice) it was well worth the effort. This is such a cozy dish — perfect for a cool, fall evening. It tastes rich without being heavy. You can make this a vegetarian dish by replacing the chicken stock with all vegetable stock. But I think the chicken stock adds to the richness and depth of flavor.
I chose a Barbera from Italy because I like to pair regional wines with regional cuisine. It can really give you insight into the food culture of a region. Additionally, Barbera wines are very food-friendly due to their wonderful acidity. Barbera wines have become more and more popular in the US so you should be able to find a wide variety to choose from. To learn more, check out my Barbera pairing page.
Butternut Squash Farotto
Ingredients
- 1/2 medium butternut squash, peeled & diced in ¼ inch cubes
- 4 tablespoons of extra virgin olive oil
- 1.5 cups Farro (not fast cooking Farro)
- 4 cups of vegetable stock and 1 cup chicken stock
- ¼ cup minced shallot
- ½ teaspoon Herbs de Provence
- ½ cup rose wine
- 1 tablespoon butter
- ½ cup parmesan cheese
- Kosher salt & pepper to taste
- Fresh basil leaves to garnish
Directions
- Step 1 Preheat oven to 425 degrees
- Step 2 Toss the diced squash with 1 tablespoon olive oil, ½ teaspoon of salt & ¼ teaspoon of pepper. Roast for approximately 15-20 minutes or until tender.
- Step 3 Rinse the Farro under cold water and set aside. Pour the stock into a saucepan and heat to a slow simmer.
- Step 4 Heat another tablespoon olive oil in sauté pan. Sauté shallot for 2-3 minutes until translucent and not brown. Toss in Farro and Herbs de Provence and toast for another 2 minutes. Pour in wine. Stir vigorously until the wine has evaporated.
- Step 5 For the next 10 minutes, slowly add in stock, 1/2 cup at a time, until the liquid has evaporated. After each ½ cup stock is added you will need to stir vigorously in a circular motion. This will help release the starch in the Farro which will make the Farro extra creamy.
- Step 6 After 10 minutes, ladle in ½ cup more stock and cover the pan and let the Farro cook for about 5 minutes on low heat.
- Step 7 Uncover, and for another 10 minutes, continue to ladle in stock and stir as before. Keep tasting to determine doneness. Farro should be al dente. The total cook time to this point is approximately 25-30 minutes. You should expect to use most of the stock.
- Step 8 Fold in squash, parmesan cheese, and butter. Season with salt & pepper to taste. Cook for another minute. Serve in bowls, with a drizzle olive oil, parmesan cheese, and fresh basil.
