Farro Risotto with Butternut Squash

Farro Risotto with Butternut Squash

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From: Diabetic Living Magazine

Farro is a whole grain that is similar in taste and texture to barley. In this versatile side dish, it is cooked with butternut squash and served with Parmesan cheese and fresh sage.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅔ cup farro
  • 4 cups water
  • 3 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups chopped, peeled butternut squash
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup white wine, or low-sodium vegetable broth
  • ⅓ cup finely shredded Parmesan cheese
  • 1 tablespoon snipped fresh sage
  • Fresh sage leaves and/or finely shredded Parmesan cheese (optional)


  • Prep

  • Ready In

  1. In a medium bowl mix together farro and the 4 cups water. Soak for 30 minutes and drain well.
  2. In a medium saucepan heat the broth and keep warm over low heat.
  3. In a large saucepan heat olive oil and butter over medium heat. Add squash, onion, garlic, salt and pepper; cook and stir for 5 to 6 minutes or until onion is just softened. Add the drained farro and cook, stirring constantly, about 3 minutes or until toasted. Add the wine and stir constantly about 2 minutes or until liquid is evaporated. Add ½ cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, ½ cup at a time, until the farro is creamy and just tender, about 25 minutes total. Remove from heat and stir in the ⅓ cup shredded Parmesan cheese and 1 tablespoon snipped fresh sage.
  4. Spoon onto four serving plates. If desired, garnish with additional fresh sage leaves and finely shredded Parmesan cheese.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 267 calories; 8 g fat(3 g sat); 5 g fiber; 36 g carbohydrates; 8 g protein; 25 mcg folate; 12 mg cholesterol; 4 g sugars; 7,669 IU vitamin A; 18 mg vitamin C; 172 mg calcium; 2 mg iron; 415 mg sodium; 382 mg potassium
  • Nutrition Bonus: Vitamin A (153% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, 1 vegetable, ½ lean protein

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