Butternut Squash Farrotto
 
Prep time
Cook time
Total time
 
This healthy comfort food is high in fiber, protein and antioxidants.
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • Vegetable Stock
  • 4 quarts of water
  • 3 carrots, roughly chopped
  • 1 spanish onion, roughly chopped
  • ½ green bell pepper, roughly chopped
  • 3 stalks of celery, roughly chopped
  • 3 clove of garlic, crushed
  • 5 whole peppercorns
  • 1 bay leaf
  • sprig of thyme
  • parsley stems optional
  • mushrooms trimmings optional
  • Sauteed Mushrooms
  • 1 Shallot, minced
  • 2 T garlic, minced
  • 2 T canola oil
  • 12 oz. button mushrooms, sliced
  • Butternut Squash Farrotto
  • ½ butternut squash, cubed (about 2 cups)
  • 1 large shallot, finely chopped
  • 3 cloves of garlic, minced
  • ¼ cup white wine
  • 1½ cups farro
  • about 4 cups vegetable stock, plus more as needed
  • ¼ cup grated parmesan cheese
  • button mushrooms, stems trimmed and sliced
  • 3 T unsalted butter
  • Fresh sage
  • ½ cup canola oil
Instructions
For the Stock
  1. Pour the water into a large stock pot. Add all of the chopped vegetables, excluding the tomato, and bring to a boil. Lower to a simmer and add the parsley stems, thyme, peppercorns, chopped tomato, crushed garlic and bay leaf. Simmer for 20 minutes and then turn off the heat. Let sit for 10 minutes. Strain and return to the stock pot.
For the Mushrooms
  1. In a very hot sauté pan, add about a tablespoon of oil and add the mushrooms. Continue to cook over high heat until tender and crispy on the edges.
For the Fried Sage
  1. In a small sauté pan, heat up about a cup of canola oil. Have a slotted spoon and a plate lined with paper towels ready to go. Pick out the prettiest sage leafs and flatten then out as much as possible. Add them to the hot oil and flip after a few seconds. Right when the edges appear like they are beaming translucent, remove them from the hot oil. This should only take about 30 seconds. Any longer and the leaves will become brown.
For the Farrotto
  1. Place the butternut squash and about 2 cups of vegetable stock, or enough to cover the squash by about 2 inches. Bring to a boil and reduce to a simmer. Cover and cook for about 45 minutes or until completely tender. The butternut squash should be easily crushed with very little pressure.
  2. In a large saute pan, sweat the shallots with about a tablespoon of oil until translucent. Add the garlic and cook for about 30 seconds more.
  3. Deglaze the pan with the wine and reduce until almost dry.
  4. Add the farro to the pan and toast for about a minute or so. Pour the butternut squash and residual vegetable stock into the pan. Stir constantly until the stock has been absorbed and the farro no longer appears liquidy (you should be able to see the bottom of the pan).
  5. Add another ladle (about a ½ cup) of hot vegetable stock, and stir constantly until fully absorbed. Repeat this action about 6 times, or until the farro is completely tender. (about 45 minutes)
  6. Add the ¼ cup of parmesan cheese and season with salt and pepper.
  7. Top with mushrooms, fried sage and freshly shaved parmesan.
Recipe by A Sue Chef at http://www.asuechef.com/butternut-squash-farrotto/