Taylor thinks I’m crazy because one of my favorite dishes to cook is risotto. I find so much comfort in the slow and methodical process of preparing this lovely meal. I will happily stand in front of our stove stirring my little heart out for 45 minutes without taking breaks. Okay, that’s a lie, I always take a few breaks to sip on some wine (all good risotto recipes call for wine!) Aside from that I don’t budge from the stove.
Since most of the recipes I cook take less than 30 minutes to whip up, I always welcome a more time consuming meal to prepare. It’s a great way to disconnect and daydream while I slowly stir, sip my wine, and stir some more.
My mom and dad recently came out to visit us. They came armed with plenty of housewarming gifts including lots of groceries (non produce groceries of course!) I was really excited by the gigantic bag of farro that my mom brought us. I don’t cook with farro nearly enough and I thought it would be a fun way to switch up my traditional risotto dish.
We still have some butternut squash storing in the barn and I thought it would be a nice addition to this “farrotto” along with some blue cheese and diced parsley.
This meal was totally delicious. The flavor combination of sweet butternut squash and strong blue cheese goes beautifully together. However, please take into consideration that the texture of farro is very different than traditional risotto rice. Farro is very chewy while arborio rice is creamy and smooth. I took the advice from Bob (Bob’s Red Mill) and soaked my farro overnight before cooking. I think this is an important step to take if using farro. You can also sub arborio rice if you want to go the traditional creamy route (the recipe below will work fine both ways.) Regardless of which grain you choose, the flavor combination is what stole the show. Pour some white wine (you’ll need it for the recipe) roll up your sleeves, and enjoy 45 minutes in your kitchen disconnected from the world. Cheers!
Butternut Squash and Blue Cheese "Farroto"
DinnerButternut squash and blue cheese pair nicely in this lovely risotto.
- PREP TIME
- COOK TIME
- 1 medium sized butternut squash, peeled/seeded and cut into 1/2 inch cubes
- 1/2 cup farro, soaked overnight
- 1 yellow onion, diced
- 1/2 cup dry white wine
- 4-6 cups veggie stock
- 1/3 cup blue cheese crumbles, plus more for topping
- 1/4 cup diced parsley
- salt and pepper to taste
- oil of choice for cooking, I used grapeseed oil
- Preheat oven to 400 degrees. Toss squash with a little oil salt and pepper. Place on a prepared baking sheet and roast in the oven until tender. About 15-25 minutes. Toss hallway through cooking time. Squash is done when fork tender and slightly browned.
- In a saucepan heat all 6 cups of veggie stock until a light boil (you may end up with a little leftover) Reduce heat to a low simmer.
- Heat 1 TBS oil over medium heat. Add onion and cook for about 5 minutes stirring occasionally. Add wine and cook until wine evaporates. Add farro and 1/2 cup of simmering stock. Continue to stir until farro has absorbed the stock. Repeat the process of 1/2 cup of stock/absorbing until farro is tender. About 40-45 minutes.
- Stir in butternut squash and blue cheese crumbles. Stir well until the blue cheese is melted. Add salt and pepper to taste. Taste test and add more cheese, salt, or pepper if necessary.
- Garnish with chopped parsley and more blue cheese crumbles.