a twist on risotto

farro butternut squash risotto

I was going to make butternut squash risotto the other night and spotted a recipe that used farro* instead of arborio rice.  Great idea!  The farro has a hearty, chewy texture to it, and brings much more fiber and protein to the dish than arborio rice would.

Ingredients:
1 c. farro
4 1/2 c. chicken broth
1 small onion chopped
2 cloves garlic
1/2 tsp ground curry
1/4 tsp paprika
1/2 c. dry white wine (not an absolute must to add this)
2 c. roasted cubed butternut squash (or as much as you like)
cheese
salt & pepper

Instructions:
Bring the 4 1/2 c. chicken broth to a simmer, then reduce heat to low and keep covered.  Saute the onions, garlic, curry and paprika in olive oil 2 minutes.  Add the farro and saute another 3 minutes.  Add dry white wine and cook until wine absorbed.  Add 1/2 c. warmed chicken broth to farro and cook until broth absorbed.  Keep adding 1/2 c. of broth at a time and cook until absorbed, stirring occasionally, until all but 1/2 cup of broth has been used.  Add squash and some cheese (if desired - I had a little smoked gouda that I added) and remaining 1/2 c. broth.  Stir in broth until cheese is melted and risotto is creamy.  Be sure to add more salt & pepper, or curry if needed before serving (my measurements are approximates, so season as you wish)!

While the farro is cooking in the chicken broth, coat the cubed butternut squash with olive oil, salt & pepper and roast 10-15 minutes at 400.  Do not overcook the squash, as it will cook a little more once added to the farro.

Serves 4-6 as a side dish.

* if you are looking for a place to buy farro, your best bet is a health food store... or I buy mine in big bags at Costco, if you shop there