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Farro Risotto with Butternut Squash and Sage

Farro Risotto with Butternut Squash and Sage

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Course: Side Dish
Cuisine: Americana
Keyword: butternut squash recipe, butternut squash risotto, farro recipe, farro risotto, risotto, side dish, Thanksgiving recipe, vegetarian risotto
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Author: Ginger Hultin


  • 2/3 cups farro, rinsed and soaked for 30 minutes in 2 cups water
  • 1 Tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cups chopped butternut squash (fresh or frozen)
  • 3/4 teaspoon Kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 cloves garlic
  • 1/2 cup dry white wine
  • 1 large bay leaf
  • 1.5 cups low-sodium vegetable broth
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh sage, sliced thinly


  • Add rinsed farro to a bowl of water and soak, fully submerged for 30 minutes. While soaking, prep other ingredients. When farro has soaked, heat olive oil in a large saucepan over medium heat then add onion and squash. Season with a pinch of salt and pepper and cook, stirring occasionally, for 4-6 minutes. Add garlic and farro; sauté for another 2 minutes. Add wine and continue to cook and stir occasionally until most of the liquid has evaporated, about 3 minutes.
  • Add bayleaf then add broth 1/2 cup at a time, stirring it in as you add. Add remaining salt and pepper then bring liquid to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until farro is tender yet remains chewy, about 25 minutes. When farro is cooked, gently stir in Parmesan, serve and top with fresh sage leaves.


Serving: 1/2 cup