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Farrotto Butternut Squash Farro Risotto

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Farrotto Butternut Squash Farro Risotto loaded with perfectly roasted butternut squash cubes and finished with a crispy sage brown butter drizzle. An easy, hearty, meatless and festive recipe not to be missed.

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Ingredients

– Onion – Farro – Butternut squash – White wine – Veggie broth – Saffron – Bay leaf – Sage leaves – Cranberries – Parmesan cheese – Italian parsley

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Preheat your oven to 400”F.

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Reserve 1 cup of the cubes butternut squash and transfer the rest to a large rimmed baking sheet lined with parchment paper.

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Drizzle the butternut with a light drizzle of olive oil and sprinkle with a pinch of sea salt.

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Bring the vegetable broth to a simmer and mix in the saffron. Remove from heat and keep warm.

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Make the Farroto

Preheat a large pan over medium low heat and saute the onion in a drizzle of olive oil until soft and translucent.

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