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ButterNut Squash Risotto With Farro Recipe

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This recipe for ButterNut Squash Risotto With Farro is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cubed, peeled butternut squash, divided
3 ½ cups fat free chicken broth
2 cups Farro
2 tablespoons chopped fresh parsley
5 oz. apple wood smoked bacon, cooked and crumbled
Directions:
Directions:
Combine 2 cups squash and 2 ½ cups water in sauce pan and bring to boil. Reduce heat and simmer 5 minutes. Remove pan from heat. Let stand 5 minutes. Place mixture in food process and process until smooth. Return mixture to pan, stir in broth, a little at a time, reserve ¼ cup squash mixture.

In separate pan, add olive oil and Farro over medium high heat, cook two minutes stirring constantly. Add remaining 1 cup squash, 2 ½ cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed.
Add remaining squash mixture, bit by bit, cook about 20 minutes more.

Remove from heat and stir in reserved squash mixture, top with bacon and parsley

As with risottos, other foods can be included as, chicken, shrimp, pork, peas etc.

 

 

 

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