One of the first times I prepared a proper risotto was when I took a cooking class at Sur La Table. That night as a group we ended up cooking three different kinds. A mushroom, a Parmesan and a butternut squash, sausage and sage. I also remember learning that there was a better way to cut up onions and a few other really great knife tips.
After preparing risotto time and time again I have become more comfortable with switching out different types of broths, veggies, and proteins. A good risotto should not be too heavy but still be al dente. One of the most important steps I’ve learned is to keep stock at a simmer in a small pan along-side the rice so that everything will cook evenly.
For this recipe I used Trader Joe’s 10 minute farro and roasted the squash ahead of time.
4 to 5 cups low-salt chicken broth
2 tablespoons Olive oil
1 tablespoon butter
½ small red onion (diced)
1 clove garlic (minced)
1 cup farro (I used TJ’s 10 minute farro)
½ cup white wine
1/4 pound Italian sausage (sauteed and crumbled into little pieces)
½ butternut squash (cut into cubes and roasted)(roasted squash at 400 about 20 to 30 minutes, depends on size of cubes)
1 teaspoon fresh sage (diced) plus more for garnish
½ cup grated Parmesan cheese
Heat broth in a small saucepan and keep warm over low-heat.
In a medium-sized Dutch oven or heavy pan add the olive oil and butter. Next add the onion and sauté until softened; about 8 to 10 minutes. Add garlic stirring constantly; about a minute. Add farro and then the wine; stir constantly until wine is absorbed. Start adding the broth; one ladle at a time. Add next ladle when liquid has been almost completely absorbed until farro becomes creamy and still al-dente, about 20-25 minutes.
Transfer to individual serving bowls and garnish with whole sage leaves. Enjoy!