Get ready to transform your dinner table with a mouthwatering twist on traditional risotto that will make your taste buds dance! This Farrotto combines the hearty, nutty goodness of farro with the sweet, caramelized notes of roasted honeynut squash and a tantalizing kick of chili oil. Imagine a dish that's not just a meal, but a culinary adventure that brings together rustic Italian flavors and modern cooking techniques in one irresistible plate.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup farro
- 2 cups vegetable broth
- 1 honeynut squash, roasted and diced
- 1/2 onion, diced
- 1/4 cup Parmesan cheese, grated
- 2 tbsp chili oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare the honeynut squash.
- Cut the honeynut squash in half lengthwise and scoop out the seeds. You can peel it if you prefer, but the skin is edible and adds flavor.
- Place the halved squash on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized. Once done, remove from the oven and let it cool slightly before dicing it into small cubes.
- While the squash is roasting, prepare the farro. In a medium saucepan, bring 2 cups of vegetable broth to a boil.
- Once the broth is boiling, add 1 cup of farro. Reduce the heat to a simmer and cook uncovered for about 25-30 minutes, or until the farro is tender but still has a slight bite. Stir occasionally and check the texture. If needed, add more broth or water to keep it from drying out.
- In a separate large skillet, heat 2 tablespoons of chili oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until the onion is translucent and fragrant.
- Once the farro is cooked, drain any excess liquid and add it to the skillet with the sautéed onion. Stir to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
- Gently fold in the roasted and diced honeynut squash into the farro mixture. Season with salt and pepper to taste. If you like, you can add a splash of extra vegetable broth to create a creamier texture.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and well incorporated.
- Serve the farrotto warm, drizzling a little extra chili oil on top for added flavor and garnish with additional Parmesan cheese if desired.
Tips
- Choose fresh, high-quality farro for the best texture and flavor. Look for whole grain varieties for maximum nutritional benefits.
- Don't rush the roasting process for the honeynut squash - caramelization is key to developing deep, rich flavors.
- Keep an eye on the liquid when cooking farro. Unlike traditional risotto, you want it to be slightly less creamy but still moist.
- Use a good quality Parmesan cheese and grate it fresh for the most vibrant taste.
- The chili oil is optional but highly recommended - it adds a wonderful depth and slight heat that elevates the entire dish.
- If honeynut squash is unavailable, butternut squash makes an excellent substitute.
- For a vegetarian version, ensure your Parmesan is made with vegetarian rennet.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
