Creamy Farro Risotto with Roasted Butternut Squash and Sage

Risotto might sound like a restaurant-only affair, but this farro version is surprisingly simple to make at home. Farro, an ancient grain with a chewy, nutty texture, stands in for rice and becomes wonderfully creamy when simmered with broth and cheese. Roasted butternut squash adds a touch of sweetness, while Parmesan and fresh sage bring savory depth.

This one-pot dish is perfect for a cozy weeknight dinner or a special weekend meal. The farro cooks up tender in about 25 minutes and the squash roasts alongside until caramelized. A quick stir with cream cheese and sour cream creates a luscious sauce without heavy cream. Top with extra squash, more Parmesan and sliced sage for a beautiful finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. In a medium pot, combine farro, 3½ cups water and a big pinch of salt. Bring to a boil, then cook until farro is tender, 25-30 minutes. If excess water remains, pour it off; if water evaporates too quickly, add a splash more.
2. Meanwhile, wash and dry produce. Cut butternut squash into bite-size pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
3. Halve, peel and finely chop onion. Peel and mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop the remaining half.
4. Heat a drizzle of olive oil in a large pan over medium heat. Add onion and a pinch of salt. Cook, stirring, until softened, 3-5 minutes (reduce heat if onion starts to brown). Stir in garlic and chopped sage; cook until fragrant, 1-2 minutes.
5. Once farro and squash are done, stir cooked farro and half the squash into the pan with the onion. Increase heat to medium-high. Stir in stock concentrates, cheese roux and ½ cup water. Cook, stirring, until thickened, 1-2 minutes. Remove from heat. Stir in cream cheese, sour cream, half the Parmesan and 1 tablespoon butter. If farrotto seems too thick, add a splash of water. Season with salt and pepper.
6. Divide farrotto between bowls. Top with remaining squash, remaining Parmesan and sliced sage to taste. Serve immediately.

Recipe Tips

FAQ

Can I use pearled farro instead of whole farro?

Yes, pearled farro cooks faster (about 15-20 minutes) and yields a slightly less chewy texture. Adjust cooking time accordingly.

Is this recipe vegetarian?

Yes, this farrotto is vegetarian. It uses mushroom stock concentrate, cream cheese, sour cream and Parmesan. For a vegan version, substitute the dairy with plant-based alternatives and use vegetable stock.

Can I make this dish ahead of time?

Farrotto is best served fresh, but leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.