Farro Risotto with Butternut Squash, Sausage and Sage

One of the first times I prepared a proper risotto was when I took a cooking class at Sur La Table. That night as a group we ended up cooking three different kinds. A mushroom, a Parmesan and a butternut squash, sausage and sage. I also remember learning that there was a better way to cut up onions and a few other really great knife tips.

After preparing risotto time and time again I have become more comfortable with switching out different types of broths, veggies, and proteins. A good risotto should not be too heavy but still be al dente. One of the most important steps I’ve learned is to keep stock at a simmer in a small pan along-side the rice so that everything will cook evenly.

For this recipe I used Trader Joe’s 10 minute farro and roasted the squash ahead of time.

Ingredients:

4 to 5 cups low-salt chicken broth
2 tablespoons Olive oil
1 tablespoon butter
½ small red onion (diced)
1 clove garlic (minced)
1 cup farro (I used TJ’s 10 minute farro)
½ cup white wine
1/4 pound Italian sausage (sauteed and crumbled into little pieces)
½ butternut squash (cut into cubes and roasted)(roasted squash at 400 about 20 to 30 minutes, depends on size of cubes)
1 teaspoon fresh sage (diced) plus more for garnish
½ cup grated Parmesan cheese

To prepare:

Heat broth in a small saucepan and keep warm over low-heat.

In a medium-sized Dutch oven or heavy pan add the olive oil and butter. Next add the onion and sauté until softened; about 8 to 10 minutes. Add garlic stirring constantly; about a minute. Add farro and then the wine; stir constantly until wine is absorbed. Start adding the broth; one ladle at a time. Add next ladle when liquid has been almost completely absorbed until farro becomes creamy and still al-dente, about 20-25 minutes.

Add sausage, butternut squash, sage and Parmesan cheese, remove from heat and stir ingredients lightly in. Taste, season with salt and pepper. (This last step will all depend on the kind of sausage you use).

To serve:

Transfer to individual serving bowls and garnish with whole sage leaves. Enjoy!