Farro Risotto with Walnut Cream and Roasted Butternut Squash

Ingredients

• Walnuts

  Nuts, english

  1 cup pieces or chips or 120g

• Water

  Plain, clean water

  12 tbsp or 177g

• Garlic

  Raw

  1 clove or 3g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Lemon zest

  ½ lemon or 2g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Farro

  Earthly Choice

  1 cup or 180g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Lemon juice

  Raw

  1 tbsp or 15g

• 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

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425°F.
2. Soak three-quarters of the walnuts in warm water while preparing the risotto. Chop the remaining and reserve for garnish.
3. Heat a large pan over medium heat. Add olive oil and chopped onion, cooking until fragrant and soft, about 8 minutes. Stir in farro and toast for 1 minute. Add wine and cook until mostly evaporated, about 2 minutes.
4. Add one-fourth of the vegetable broth and stir. Let cook until absorbed, then add more broth, repeating until farro is tender, about 40 minutes. Taste to check tenderness.
5. Peel and cube butternut squash into 1/2-inch pieces. Toss with fresh minced rosemary, olive oil, and half of the salt. Roast on a sheet tray until tender and browned, about 30 minutes.
6. Drain walnuts and blend with water, garlic, lemon juice, and remaining salt until smooth, adding extra water if needed.
7. Once farro is tender, stir in 3/4 of the roasted squash and walnut cream. Cook for 4-5 minutes until creamy.
8. Serve topped with remaining squash, chopped walnuts, and black pepper.