Creamy Roasted Squash Farrotto
This farrotto (or farro risotto) is deeply savory, featuring sweet roasted squash, savory herbs, and a drizzle of chili oil.
Servings: 3 servings
Calories: 606kcal
Equipment
- Immersion blender or a stand blender
Ingredients
- 1 (⅔ - ¾) pound honeynut squash small to medium-sized*
- 3 tablespoons extra-virgin olive oil divided
- Salt and black pepper
- 1 head garlic
- 1 dried ancho chile stemmed and seeded
- 3 cups vegetable broth** divided | plus more if needed
- 2 tablespoons white miso paste
- 1 small onion finely diced
- ¾ cup semi-pearled farro
- 1 sprig rosemary
- A pinch ground cinnamon
- 1 teaspoon sherry vinegar
- 2 tablespoons unsalted butter or vegan butter
- 2 tablespoons chili oil such as Lee Kum Kee Chiu Chow Chili Oil or Chili Crisp or salsa macha
- ¼ cup flat-leaf parsley finely chopped
Optional toppings:
- A dollop of greek yogurt, parmesan, or vegan yogurt for additional creaminess
Instructions
- Place a rack in the bottom-third of the oven and preheat to 425°F/218°C. Line a quarter sheet pan with parchment paper.
- Prep the roasted vegetables: Using a knife, cut 1 (⅔ - ¾) pound honeynut squash in half lengthwise. Trim the ends of the squash, and scoop out the stringy fiber and seeds with a spoon. Transfer the squash to the baking sheet, cut side up, and drizzle with 1 tablespoon extra-virgin olive oil, and season with salt and black pepper. Slice ¼-inch off 1 head garlic to expose the cloves. Drizzle the cloves with 1 tablespoon olive oil. Wrap completely in foil and place on the baking sheet.
- Roast the vegetables: Place the baking sheet in the oven. Bake for 15 minutes, or until the bottom of the squash is browned. Flip the squash over, then bake for another 10 minutes, or until the squash is caramelized on both sides and very soft. Remove the squash from the oven, and continue roasting the garlic for another 10 - 15 minutes, or until it is very soft and caramelized (about 40 minutes total). Cool the squash and garlic until you can handle them with your hands.
- Rehydrate the chile: While the vegetables roast, prep the chile. Place 1 dried ancho chile in 1 cup of broth in a large microwave-safe measuring cup. Heat in the microwave for 2 minutes, or until the broth is steaming. Cover the measuring cup and allow to sit for 15 minutes to soften the chile further.
- Make the squash-chile puree: Scoop the flesh from the squash and transfer to the measuring cup with the chile and broth (you are not discarding the chile, instead you'll be pureeing it with the squash); you should have about ½ cup cooked squash (3.7 ounces). Squeeze out the garlic cloves from their head and add to the measuring cup, along with 2 tablespoons white miso paste. Blend in an immersion blender until smooth. Season to taste with salt and pepper. Note: You can also use a regular blender to do this. If the vegetables are still hot, make sure to remove the center cap from the blender lid (this helps release steam). Cover the lid with a kitchen towel, then blend until smooth.
- Saute the onion: Set a small (2.5-quart) french oven over medium heat. Add the remaining 1 tablespoon of olive oil. Saute 1 small onion until soft and golden-brown, about 8 - 10 minutes.
- Toast the farro: Add ¾ cup semi-pearled farro, and toast for 1 - 2 minutes, stirring occasionally until nutty.
- Turn the heat off for a minute, then add the squash puree, 2 more cups of broth, 1 sprig rosemary, and A pinch ground cinnamon to the pan. Season with salt and black pepper. Note: Turning the heat off before adding the squash puree prevents it from splattering everywhere.
- Cook the farro: Bring the mixture to a boil, then reduce and simmer, uncovered, for 35 - 45 minutes, or until the farro is tender, but still has a slightly chewy bite. The liquid should have reduced significantly and cling nicely to the sauce. Stir every 5 - 10 minutes to prevent anything from sticking to the bottom or sides of the pan. Note: Farro should taste slightly chewy and tender when cooked through. Take a bite of the farro; if it’s hard, it needs more time. If it feels like it’s not too hard, but it requires a lot of chewing, it needs more time. If it tastes tender, with a slight bite, it’s done. It shouldn’t taste mushy, or it’s overcooked.If you end up running out of liquid before the farro is tender, add about ½ cup of additional liquid at a time as needed. If there’s too much liquid and the farro is already cooked, continue reducing until the liquid clings to the grains.
- Serve: Remove the woody rosemary stem. Stir in 1 teaspoon sherry vinegar and 2 tablespoons unsalted butter. Taste the farro and season with salt and pepper. Distribute amongst serving bowls and top with 2 tablespoons chili oil and ¼ cup flat-leaf parsley.Note: This farotto has a mix of sweet, caramelized, spicy, and savory flavors. If you need a little bit more acidity, add a bit more vinegar. If you want more heat, add more chili oil. Want creaminess and tang? Add a dollop of greek yogurt, cheese, or vegan yogurt.
Video
Notes
* You can also use an equivalent amount of butternut squash.
Chili oil: You can use your favorite chili oil to top the risotto, as long as it contains some sort of sesame oil or sesame seeds. The nuttiness from the sesame really helps balance everything nicely.
Storage: Store leftover farro in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 606kcal | Carbohydrates: 73g | Protein: 11g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 449mg | Potassium: 884mg | Fiber: 14g | Sugar: 11g | Vitamin A: 15822IU | Vitamin C: 39mg | Calcium: 113mg | Iron: 4mg
