ROASTED BUTTERNUT SQUASH FARRO RISOTTO

ROASTED BUTTERNUT SQUASH FARRO RISOTTO image

Yield 4 Servings

Number Of Ingredients 12

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1/2 butternut squash (or whole small one)
1 TBS + 1/2 tsp olive oil, divided
1/2 tsp herbes de Provence
Salt & pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 tsp chopped fresh thyme
2 tsp finely chopped fresh sage
1 cup farro
4 cups low sodium chicken or vegetable broth, simmering
1 tsp white-truffle-infused olive oil, to garnish
Sea salt and freshly ground black pepper, to taste

Steps:

1. Preheat oven to 400F. Scoop seeds and pulp from squash. Rub flesh and skin of squash w/ 1/2 tsp olive oil. Sprinkle flesh w/ herbes de Provence and season w/ salt & pepper. Place cut side down on a baking sheet or dish and cook in oven until tender when pierced w/ knife, about 45 min. Set aside to cool. 2. Simmer the broth on stovetop. In a separate large skillet, heat 1 TBS olive oil over medium heat. Add shallots, garlic, thyme & sage, and cook for ~3 min. until soft & fragrant. Stir in farro, season w/ salt & pepper, and allow to cook for 2 min. 3. Reduce heat to med-low, stir in 1/2 cup simmering broth and allow to cook until almost completely absorbed. Continue stirring in 1/2 cup broth at a time, allowing liquid to absorb before adding more until farro is tender, but still slightly chewy, 30-35 min. 4. Scrape cooled squash into a bowl and mash. Stir in risotto. Taste and make any final adjustments to seasoning w/ salt and pepper. Spoon risotto into shallow bowls and top w/ truffle oil.