Saffron Farro Risotto with Roasted Butternut Squash
Experience the delightful combination of chewy farro and sweet, caramelized butternut squash in this luxurious risotto dish. Infused with fragrant saffron and fresh sage, each bite captures the essence of fall harvest. This dish is uniquely versatile; keep it vegetarian by adding crumbled tofu for a protein boost, or elevate it further with fresh shrimp or cod added in the final moments of cooking. Perfect as a comforting main course or an impressive side dish at gatherings.
4-6 servings
Servings
N/A
Calories
11
Ingredients
Ingredients
Diced butternut squash
1 cup (peeled and diced)
Chicken stock
6 cups (preferably homemade or water)
Unsalted butter
2 tablespoons (for sautéing)
Minced red onion
1/2 cup (freshly minced)
Garlic cloves
2 cloves (minced (or 4 roasted garlic cloves for a sweeter flavor))
Fresh sage leaves
3 leaves (minced)
Cracked farro
1 1/2 cups (about 10 ounces)
Dry white wine
1/2 cup (for deglazing)
Saffron thread
1 pinch (generous pinch)
Black pepper
1/2 teaspoon (freshly ground)
Freshly grated Parmesan cheese
1 cup (for finishing)
Instructions
1
In a small covered saucepan, heat the chicken stock over medium-low heat, allowing it to reach a gentle simmer. Keep it warm throughout the cooking process.
2
In a heavy-bottomed pot, melt the unsalted butter over medium heat. Once melted, add the diced butternut squash and minced red onion. Sauté for about 5 minutes or until they begin to soften.
3
Add the minced garlic and fresh sage to the pot, stirring for about 1 minute until aromatic.
4
Stir in the cracked farro, ensuring that it is well-coated with the buttery mixture. Add the dry white wine and cook for 2 minutes, allowing the wine to evaporate slightly.
5
Pour in 2 ladles of the warm stock, along with a generous pinch of saffron and black pepper. Stir well and allow to simmer until most of the liquid is absorbed, about 5 to 10 minutes.
6
Continue adding the stock in increments of 2 ladles at a time, stirring occasionally. Each time you add stock, wait until the mixture appears slightly dry before adding more. Repeat this process until the farro is cooked through but still al dente, which should take approximately 30 to 45 minutes.
7
Once the farro reaches the desired texture, remove from heat and stir in the freshly grated Parmesan cheese. Taste and adjust seasoning with salt as needed. If desired, add more butter for extra creaminess.
8
Mix thoroughly and garnish with additional fresh sage leaves before serving. Enjoy your saffron-infused, hearty farro risotto!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron Farro Risotto with Roasted Butternut Squash?
It is a luxurious and comforting dish that combines chewy farro with sweet, caramelized butternut squash, infused with saffron and fresh sage.
What are the main ingredients for this recipe?
The main ingredients include cracked farro, diced butternut squash, chicken stock, unsalted butter, red onion, garlic, fresh sage, dry white wine, saffron, and Parmesan cheese.
How many servings does this risotto recipe make?
This recipe makes approximately 4 to 6 servings.
How long does it take to cook the farro?
The farro typically takes between 30 to 45 minutes to cook until it is al dente.
Can I make this dish vegetarian?
Yes, you can make it vegetarian by using vegetable stock or water instead of chicken stock.
What can I add for extra protein?
You can add crumbled tofu for a vegetarian protein boost, or fresh shrimp or cod during the final moments of cooking.
What kind of wine should I use for deglazing?
The recipe calls for a dry white wine to deglaze the pot and add depth to the flavor.
Why is the stock added in increments?
Adding stock two ladles at a time allows the farro to absorb the liquid slowly, which helps create a creamy risotto texture.
Can I use roasted garlic instead of fresh garlic?
Yes, you can substitute the 2 fresh garlic cloves with 4 roasted garlic cloves for a sweeter, more mellow flavor.
How do I prepare the butternut squash?
The squash should be peeled and diced into one-inch pieces before being sautéed with the onions.
What is the purpose of saffron in this dish?
Saffron provides a fragrant aroma, a unique earthy flavor, and a beautiful golden hue to the risotto.
Do I need to keep the stock warm while cooking?
Yes, it is important to keep the stock at a gentle simmer in a separate saucepan so it doesn't lower the temperature of the risotto when added.
When should I add the Parmesan cheese?
The freshly grated Parmesan cheese should be stirred in once the farro has reached its desired texture and the pot is removed from the heat.
What kind of onion is best for this recipe?
The recipe specifically calls for minced red onion.
Can I substitute the chicken stock?
Yes, you can use homemade chicken stock, store-bought stock, or even water if stock is unavailable.
What garnish is recommended for this risotto?
The dish is best garnished with additional fresh sage leaves.
How much farro is needed?
The recipe requires 1.5 cups of cracked farro, which is approximately 10 ounces.
What texture should the finished farro have?
The farro should be cooked through but still have a firm, 'al dente' bite.
Can I make this dish more creamy?
Yes, you can add an extra knob of butter at the end along with the Parmesan cheese for added creaminess.
How much saffron thread should I use?
A generous pinch of saffron threads is sufficient for this recipe.
Is this recipe suitable for a main course?
Absolutely, it works perfectly as a comforting main course or as an impressive side dish for gatherings.
How much butter is used for sautéing?
The recipe uses 2 tablespoons of unsalted butter for sautéing the squash and onion.
At what point do I add the garlic and sage?
Add the minced garlic and sage after sautéing the squash and onion for 5 minutes, then cook for 1 additional minute until aromatic.
Can I use different herbs?
While sage captures the essence of fall, you could experiment with thyme or rosemary, though the flavor profile will change.
What type of pot should I use?
A heavy-bottomed pot is recommended to ensure even heat distribution and prevent sticking.
How much black pepper is added?
The recipe suggests 1/2 teaspoon of freshly ground black pepper.
Do I need to add salt?
Salt should be added at the end after tasting the dish, as the Parmesan and stock already contain sodium.
What is the first step in the cooking process?
The first step is to heat the chicken stock in a small covered saucepan over medium-low heat until it simmers.
How long do I cook the wine?
The dry white wine should be cooked for about 2 minutes to allow it to evaporate slightly before adding stock.
Is cracked farro the same as whole farro?
Cracked farro has been partially broken, which allows it to cook faster than whole grain farro while still maintaining a chewy texture.