Butternut Squash Farro Risotto
Recipe type: Side Dish, Farro, Squash, Vegetables, Sides
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Creamy, rich and super flavorful Butternut Squash Farro Risotto, folded in butter and parmigiano, and finished with fresh sage
  • 2 tbsp olive oil
  • ½ cup finely chopped yellow onion
  • 1½ cups farro, pearled (cooks quickly)
  • ½ tsp sea salt
  • 3 cups butternut squash, cubed
  • 4 cups chicken stock
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 2 tbsp unsalted butter
  • fresh parsley and/or sage
  1. Turn the Instant Pot on sauté mode and add in oil and onion. Cook, stirring occasionally until translucent (about 5 mins). Add farro, stir for another 2 minutes. Add water and salt, stir and allow to cook until most of the water is absorbed.
  2. Then add the butternut squash and chicken stock. Close and lock the lid of the Instant Pot. Turn the steam release handle to sealing position. Press rice and cook at low pressure for 12 minutes.
  3. When the time is up, utilize the quick pressure release and then open the lid. Turn off and unplug the pot.
  4. Add cheese and butter, fold to combine. Garnish with fresh parsley and/or sage and serve.
Recipe by Garden in the Kitchen at https://gardeninthekitchen.com/butternut-squash-farro-risotto/