Butternut Squash-Farro "Risotto"

Risotto is best in the winter. It's thick and creamy, full of luscious starch and typically a decent amount of cream or cheese. It is absolutely delicious - even if it feels you leaving a little heavy afterward. And, sometimes, it's worth it. But what if there was a way to capture that rich, luscious comfort-food feeling while filling it with whole grains and veggies? Enter farro risotto! While it's not a perfect mimic, it also doesn't have to be. This is delicious without trying to exactly replicate your traditional risotto, bringing a slightly chewier texture that actually forces you to savor the flavor a little bit more. It's also even better the next day, so make extra for lunch for the week. Rare does a meal re-heat better than the original!

In this case, the butternut squash acts as a creamy agent in and of itself, so it's pretty key to this recipe. However, if you prefer something in addition to it you can certainly add more veggies here. You may also be able to play around with other types of whole grains, though I was quite happy with how the farro worked here.

Time: 1 hr 40 (1 hr active)

Butternut Squash-Farro "Risotto"
Ingredients:
1 butternut squash, peeled and cut into 1" cubes
4 tbsp olive oil
1/4 tsp black pepper
1/4 tsp allspice
1/8 tsp chili pepper
1/2 tsp coriander
1/4 tsp turmeric
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/8 tsp cardamom
1/4 tsp fenugreek
2 tbsp silam (I used this one but you can sub maple syrup if you prefer)
6 c vegetable broth (no sodium added or homemade)
1 sweet onion, diced
8 oz farro
1 tbsp garlic butter (I used Wegman's)
2 tbsp shredded pecorino romano

Get your oven pre-heating to 400 degrees. Cut up your squash and toss with 1 tbsp olive oil and all of the spices (black pepper through fenugreek). Drizzle the silam over top and mix well. Place in a glass baking dish and roast for 40 minutes, turning halfway through.

Heat a large pan or medium pot over low heat. Add the roasted squash and two cups of broth. Stir and mash occasionally to break down the squash. It won't break down entirely (and, in fact, some chunks are important for texture) but a lot of it should to make your farro creamier when combined. This will take about 25-30 minutes in all and you can continue with the rest of the recipe as this happens.

At the same time, heat the remaining four cups broth over medium or medium-low. You want to keep them at a very light simmer as you complete the rest of the recipe.

Heat the remaining three tablespoons oil in a large pan over medium. Add the onion and saute for about five minutes. Add the farro and cook for two minutes, stirring several times to toast evenly and coat fully with the oil. Then, add one cup of warmed broth. Cook, stirring nearly constantly, until almost all of the liquid is absorbed. This should take about five minutes. Add the rest of the broth, one cup at a time, repeating the stirring nearly constantly and waiting until it's just about absorbed. This should take about 20-25 minutes.

Once you've completed all the broth additions, keep the final one going until the liquid is just about absorbed. Then, add the squash mixture, butter, and cheese. Stir well to combine everything. Enjoy!