This creamy and delicious version of risotto is the perfect recipe for the holiday season. The bonus is this dish is loaded with protein, fiber and iron from the farro and a dose of vitamins from the butternut squash.
2 cups farro
2 heaping cups butternut squash, diced (Detailed directions on how to cut butternut squash here.)
3 cups whole milk
3 cups low-sodium vegetable broth
1 shallot, finely diced
½ tablespoon fresh thyme, finely chopped
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly cracked pepper
1. Heat the olive oil over medium heat in a large, deep sauté pan. Add the shallots, thyme, salt and pepper and sauté for 5 minutes until the shallots soften.
2. Add the farro and toast, stirring consistently, for 1 minute. Add the vegetable broth, cover and let simmer for 15 minutes.
3. Uncover, add the butternut squash and stir to combine. Add the milk one cup at a time, stirring continuously until the milk absorbs after each addition.
Note: If the farro is still al dente after the addition of all the milk, add more vegetable broth until it cooks to desired consistency.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.