Farro Risotto with Walnut Cream and Roasted Butternut Squash

Ingredients

• Walnuts

  Nuts, english

  ¾ cup, ground or 60g

• Water

  Plain, clean water

  ¾ cup or 178g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ¼ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Organic Farro

  Bob's Red Mill

  100g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Walnuts

  Nuts, black, dried

  100g

• Thyme

  Spices, dried

  ¼ tbsp, leaves or 0.7g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Rosemary

  Fresh

  1 tbsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  30g

Directions

1. Place walnuts in warm water and let soak while making the risotto.
2. Start the risotto. Heat a large pan over medium heat. Add the olive oil followed by the onion. Cook until the onion is fragrant and soft; 8 or so minutes. Stir in the farro and cook for one minute, letting farro toast. Add in the wine and continue to cook for about 2 minutes until most of the wine has cooked away.
3. Add 1/2 cup of the stock and stir. Let risotto cook until nearly all the stock broth has been absorbed. Add another 1/2 cup and let absorb again, repeating the add broth/let absorb, stirring frequently, until the farro is just about tender, about 40 minutes. You might not use all four cups- just taste along the way until the farro is tender.
4. Heat your oven to 425 F. While the farro is cooking, peel and cut the butternut squash into 1/2" cubes. Place on a sheet tray and toss with the rosemary, olive oil, and salt. Toss until the squash is well coated. Roast until the squash is tender and starting to brown, around 30 minutes.
5. Finally, make the walnut cream. Drain the soaking water and place the walnuts in a blender. Add the water, garlic, lemon juice, and salt. Puree until smooth, adding a splash or two more water as needed.
6. Once the farro is tender and most of the liquid has been absorbed, stir in 3/4 of the butternut squash and the walnut cream sauce. Stir and let cook for 4 to 5 minutes, until the cream sauce has thickened a bit and the risotto looks creamy. Divide into four bowls and top with remaining butternut squash and freshly cracked black pepper.
7. Recipe By: Erin Alderson (source: Https://naturallyella.com/farro-risotto-roasted-butternut-squash/)

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