This a flavorful variation on the butternut squash lemon risotto I cooked the other day. Instead of arborio rice, I used farro. Farro is a similar to wheatberries. Instead of butternut squash I used unpeeled red kuri squash, which has a firm orange colored flesh and rich flavor. “Farrotto” is similarly prepared as risotto but has a more nutty flavor.
Farro Risotto with Red Kuri Squash and Lemon (makes 2 serving)
- 1/2 pound peeled red kuri squash, deseeded
- about 2 cups vegetable stock
- 1 ts olive oil
- 1/2 white onion, diced
- 1 garlic clove, microplaned
- 1/2 cup farro
- 1 Tb dried or fresh lemon thyme
- 1/3 cup dry white wine
- finely grated zest of 1 organic lemon
- freshly squeezed juice of 1/2 lemon
- freshly ground black pepper to taste
- goat cheese crumbles
Cut the red kuri squash into small dice (1/3 of an inch).
In a small pot, bring the vegetable stock to a simmer. Heat the olive oil in larger pot over medium heat. Add the onion and saute it, stirring them occasionally, until they are soft, about 5 minutes. Stir in the garlic and cook it until fragrant, about 1 minute. Add the farro, red kuri squash, and lemon thyme. Stir for about 3 to 4 minutes. Pour the wine into the pan and let it cook off for about 2 minutes. Add about a 1/2 cup of stock and cook, stirring it constantly and making sure to scrape around the sides, until most of the liquid has evaporated. Continue adding stock, a 1/2 cup at a time, and stirring almost constantly, until the farro grains are tender with a bit of bite, about 30 minutes. Stir in the lemon zest, lemon juice, and black pepper. Taste and add more salt and lemon juice if needed. Stir in some Parmesan cheese before serving.