VEGETARIAN

Farro Risotto

Name: Farro Risotto
Prep time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: Butternut Squash 14.1 oz; Olive Oil 3 spoons; Sage 0.2 oz; Spelt 8.1 oz; Butter 1.8 oz; Shallot 5.3 oz; Garlic 2 cloves; Thyme 1 stalk; Apple Wine 3 fl oz; Dried Chinese mushrooms 0.5 oz; Chicken Broth 7 fl oz; Grated Pecorino Pepato Cheese 2.5 oz; Semi-soft cream cheese 2.8 oz

Risotto | Italian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Farro Risotto is a comforting and hearty dish made with nutty farro, creamy broth, and a medley of fresh vegetables. It's perfect for a cozy dinner at home or as a gourmet offering at your favorite American restaurant. This dish brings a unique twist to traditional risotto, showcasing the wholesome flavors of farro.

Ingredients

Butternut Squash - 14.1 oz
Olive Oil - 3 spoons
Sage - 0.2 oz
Spelt - 8.1 oz
Butter - 1.8 oz
Shallot - 5.3 oz
Garlic - 2 cloves
Thyme - 1 stalk
Apple Wine - 3 fl oz
Dried Chinese mushrooms - 0.5 oz
Chicken Broth - 7 fl oz
Grated Pecorino Pepato Cheese - 2.5 oz
Semi-soft cream cheese - 2.8 oz

Step by Step guide

Step 1

Prepare all the ingredients. Preheat the oven to 392°F. Soak the shiitake mushrooms in hot water.

Step 10

Add the cottage cheese and grated cheese to the risotto alternately, stirring with a wooden spoon.

Step 11

Serve the spelt risotto immediately.

Step 2

Peel the pumpkin, cut it into small cubes, and mix it in a bowl with two tablespoons of olive oil, salt, and black pepper.

Step 3

Place the pumpkin on a baking sheet lined with wax paper and roast for half an hour (during this time, the edges of the pumpkin slices should become nicely browned).

Step 4

Remove from the oven and immediately, while the pumpkin is still hot, sprinkle with chopped sage.

Step 5

Bring 1 liter of water to a boil in a pot, add the spelt and cook for 20 minutes. Then, drain it using a colander, reserving about 1 cup of the cooking liquid.

Step 6

Finely chop the soaked shiitake mushrooms, shallots, and garlic. Remove the leaves from the thyme stems and chop them as well.

Step 7

Heat the remaining olive oil in a skillet, add the sliced shiitake mushrooms, and sauté for 3 minutes. Transfer to a plate. In the same skillet, melt the butter and add the shallots, garlic, and thyme, sautéing for 3 minutes.

Step 8

Add spelt to the pan and stir, then pour in the wine and let it reduce.

Step 9

Reduce the heat to low and gradually pour in the chicken broth and water from the farro (a quarter cup at a time). Cook the farro like traditional risotto, stirring constantly and allowing each new portion of liquid to absorb for 25–30 minutes, until it reaches a tender and creamy consistency. At the end, add the shiitake mushrooms and pumpkin slices.