Monday, October 5, 2015

Farro Risotto with Butternut Squash, Sausage and Sage


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.

Ingredients:

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

To prepare:

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.


Add sausage, butternut squash, sage and Parmesan cheese, remove from heat and stir ingredients lightly in. Taste, season with salt and pepper. (This last step will all depend on the kind of sausage you use).

To serve:

Transfer to individual serving bowls and garnish with whole sage leaves. Enjoy!


Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

52 comments:

  1. I have never tried risotto at home. .but I like it very much..I would like to try this if I get all the ingredients here in India..it looks so yuuum

    ReplyDelete
  2. This farro risotto looks so yummy, Cheri. I love the addition of butternut squash. So flavorful and so delish.

    ReplyDelete
  3. I love the sound of this with the farro, sounds like a great weeknight dinner!

    ReplyDelete
  4. Cheri this is such a great idea and so much healthier than using aborio. I love this, I'll definitely make this. I have tons of farro. Thanks for sharing.

    ReplyDelete
  5. Risotto is great dish! It is so easy to make different variations :) I have tried butternut squash but sounds yummy.

    ReplyDelete
  6. Cheri:

    This looks delicious. I love the idea of a farro in the risotto. It would have never occurred to me but I bet it holds together in much different way than traditional arborio rice. I must try out your idea!

    As often happens, I'm putting together a recipe right now for Gathering Flavors using butternut squash. We seem to be on the same wavelength more often than not with our blogs. I hope to have it posted by the end of the week.

    Cheers!

    D

    ReplyDelete
    Replies
    1. Hi Dena, the farro gives it a really nice chew.

      Can't wait to see what you have come up with. Take care, C

      Delete
  7. What a perfect fall dish and I like the idea of subbing the rice with farro.

    ReplyDelete
  8. I love that farro! And also squash and sage! I htink I will love this! Thanks, Cheri!

    ReplyDelete
  9. Hi Cheri - love this! I made farro risotto last winter and fell in love. Keep meaning to make it soon and have to! Yours looks delicious. And I could use some knife tips. I am always afraid of accidents when chopping carrots and onions (from experience...).

    ReplyDelete
    Replies
    1. Hi Monica, when I took this class it was amazing the little things that I learned, since then I've learned that it depends on the teacher, everyone has there on way.

      Delete
  10. I love farro and adding the pumpkin sounds perfect for fall! It looks so hearty and delicious!

    ReplyDelete
    Replies
    1. Hi Kelly, love the texture of farro, worked really great here.

      Delete
  11. i REALLY dislike rice and have therefore never even bothered trying to make risotto. i love farro though! this is definitely worth a try!

    ReplyDelete
    Replies
    1. Thanks Grace, I hope you do give it a try.

      Delete
  12. I love risotto in any form and it's what we had for supper last night. Great tip about the stock simmering while you make this dish :)

    ReplyDelete
  13. I'm just back from vacation and am ready to get in the kitchen! And make comforting fall dishes. This is perfect! Nice twist on risotto, and love the squash. Really nice -- thanks.

    ReplyDelete
    Replies
    1. Hi John, hope you and Mrs. Riffs had a great time, glad you are back.

      Delete
  14. I love the idea of using farro in risotto. It looks very delicious, Cheri.

    ReplyDelete
  15. Good to know about stock on the side, Cheri...Now I'm inspired to make a farro risotto!

    ReplyDelete
    Replies
    1. Well, I hope you enjoy it Kim. Thanks for stopping by.

      Delete
  16. I do love cooking classes and it sounds like the one you went to was really useful. I've made farro risotto and really enjoyed the nutty texture. Your butternut squash risotto looks like a wonderful mid-week meal xx

    ReplyDelete
    Replies
    1. Thanks Charlie, I always learn something new, plus it's fun to cook with others.

      Delete
  17. This looks delicious! I love adding butternut squash to risotto, as it bulks it out without adding lots of extra calories.

    ReplyDelete
    Replies
    1. You know you are right, I never thought about it like that. Thanks dannii.

      Delete
  18. I'm having a hard time convincing my husband that risotto is GOOD, but the flavours in this sound amazing. Surely he would be convinced by this! Particularly love the idea of adding sausage as it's such a tasty ingredient.

    ReplyDelete
    Replies
    1. Hi Helen, the sausage does make it more bearable for my husband.

      Delete
  19. I love these flavors together and the sage... So delicious. I have not tried farro before as just can't find that here in HK but will give it a go with arborio rice.

    ReplyDelete
    Replies
    1. Hope you enjoy this Bam, have a great week-end.

      Delete
  20. This dish sound delicious. I love the combination of ingredients.

    ReplyDelete
  21. I have yet to tackle risotto. You've inspired me!

    ReplyDelete
  22. Oh, I love the tip about keeping the stock simmering on the side - brilliant! I love roasted squash and this looks so darn delicious, Cheri. Your photos are mouthwatering! I'll be making this for my American cousins at Thanksgiving. Great dish :)

    ReplyDelete
    Replies
    1. Thanks Robyn, I am loving everything squash at the moment, hope your family enjoys this.

      Delete
  23. I love risotto. Comfort food at it's best, especially with roasted squash. Truly a Fall delectable dish.

    ReplyDelete
    Replies
    1. Thanks Linda, it's in the high 90's today, trying everything I can at the moment to bring fall in.

      Delete
  24. I once taught a class on making risotto - and did the four seasons of risotto, using squash for autumn. But farro? What a great idea - I need to try this soon, and I love TJ's farro! Hope you are settling back into the desert!

    ReplyDelete
    Replies
    1. Hi David, was down in Tucson yesterday visiting my daughter, I just love that little town.

      Delete
  25. Really lovely combination. I've started to cook risotto again. It's so comforting. And can be really nice the next day, too.

    ReplyDelete
    Replies
    1. Hi Johnny, you are so right about the next day, this was delicious!

      Delete
  26. Cooking risotto is on my bucket list. I hope to make it sooner than later, though! :) I really like all of the flavors you have going on in this, especially the wine and squash. Also the sage. Thanks for sharing your tips, Cheri. That will really help when I do get to make it.

    ReplyDelete
    Replies
    1. I hope you enjoy this Shari, looks like we are supposed to have rain the end of this week.

      Delete