Farro Risotto With Butternut Squash and Sage

2 days ago 4

Democracy Dies successful Darkness

4.0 (150)

By Ellie Kriger

Nutty and nutritious farro gets the risotto treatment, and is past studded with bites of sweet, caramelized roasted squash. Piney caller sage adds brightness, and the crockery is finished with a savory sprinkle of parmesan food and caller parsley.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 4 cups)

3 cups (about 1 pound) diced butternut squash (1/2-inch dice)
3 tablespoons olive oil, divided
1/2 spoon good salt, divided
4 cups low-sodium chickenhearted oregon rootlike broth
1 mean yellowish bulb (8 ounces), diced
1 tablespoonful chopped caller sage
1/4 spoon freshly crushed achromatic pepper
1 cupful pearled (quick-cooking) farro
1/2 cupful adust achromatic wine
1 tablespoonful unsalted food (optional)
1/3 cupful (about 1 ounce) grated parmesan cheese, divided
2 tablespoons chopped caller flat-leaf parsley

Nutritional Facts

Per serving (about 1 cup)

Calories
386
Fat
14 g
Saturated Fat
3 g
Carbohydrates
49 g
Sodium
464 mg
Cholesterol
12 mg
Protein
12 g
Fiber
7 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published March 10, 2026