SQUASH RISOTTO WITH FARRO

Posted By Robin Gleason on Aug 25, 2020 |


SQUASH RISOTTO WITH FARRO

 

Ingredients:

  • 1/4 cup onions diced
  • 1 tsp minced garlic
  • 2 cups farro
  • 1/2 cup squash puree
  • 2 cup vegetable broth
  • 1/2 cup white wine
  • salt and pepper to taste
  • 1/4 c fresh sage leaves
  • 1/4 c fried mushrooms
  • 1/4 c nutritional yeast

Preparation:

  1. In a large pan, heat olive oil and add onions and garlic, sauté for a few minutes.
  2. Add farro and let it roast slightly until it starts to crackle.
  3. Mix vegetable broth and white wine and add ½ a cup at a time to the pan and stir gently.
  4. Keeping the heat on medium, keep adding ½ cup broth every few minutes until the farro is cooked al dente.
  5. Slowly mix in the squash purée
  6. Remove from heat and season with nutritional yeast, salt & pepper.
  7. Garnish with sage leaves and fried mushrooms.

 

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