Butternut Farro Risotto

I was inspired to try this via a recipe I came across in a copy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes (Good Housekeeping Cookbooks), on page 222. With a few adaptions and cooking changes we had a very tasty dinner. Having said that, if you haven’t tried Farro (Emmer Wheat) before, you may find it to be a strong grain. I would say cook the risotto longer, it will get softer and creamier. If needed, heat a little more broth up and add in as needed. Otherwise, the farro is wonderfully chewy as directed below.


I used Farro that is grown on the other side of Washington State, it is carried in my local co-op, in the bulk section. Take a look and see what your local store carries!


Butternut Farro Risotto


  • 1 Tbsp extra virgin olive oil
  • 1 sweet onion, peeled and chopped
  • ½ tsp ground black pepper
  • 1½ cups Farro (Emmer Wheat)
  • 2¼ cups vegetable broth
  • 1¼ cups water
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1 butternut squash (2 or so pounds), peeled, seeded and chopped small
  • ¼ cup fresh parsley, finely chopped or 2 Tbsp dried parsley
  • ½ cup grated Pecorino-Romano or Parmesan cheese


Heat a large deep skillet over medium. Add oil, onion and pepper, sauté until onion is tender.

Meanwhile spread farro out on a baking sheet, check for any field debris, then rinse off in a fine mesh strainer, shake dry.

Add farro to skillet, cook for a couple of minutes, until farro is lightly browned.

Stir in ½ cup of the broth, cook until absorbed, about a minute.

Add the remaining broth, water, thyme and rosemary, bring to a boil over high heat.

Add in squash, return to a boil, cover and reduce heat to medium-low.

Simmer for 25 minutes, stirring periodically, until farro is done to your liking (if desired, continue cooking for 5 to 10 minutes more, covered, until to likening).

Remove lid, stir in cheese and parsley, let cook uncovered for a few minutes to thicken up.

Season to taste with salt and more pepper, if desired.

Serves 4 to 6.




  1. Sarah you have me salivating over here! Oh my that looks good. I’m starving right now!

  2. All right, I’m getting farro next time I’m at the co-op. I keep seeing it everywhere, but pairing it with butternut is pushing me over the edge.

What do you think? I'd love to hear your thoughts!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: