Butternut Squash-Bacon Risotto with Farro

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by | Updated: December 4th, 2016

Mashed potatoes, bread and white rice, the starch dishes balancing out a perfectly portioned meal, aren’t very rousing. The next time you need to liven up a bland plate, whip up this creamy, colorful risotto with farro, a nutritious, ancient grain. With added flavor from butternut squash and maple bacon, this mouthwatering side may become your only dish.

Farro Risotto (Farrotto) with Squash and Bacon

Butternut Squash-Bacon Risotto with Farro

Ingredients

1 cup Bob’s Red Mill Organic Farro, soaked overnight
1-½ cups roasted butternut squash, cubed or mashed
3 strips bacon, diced
1 cup parmesan cheese, grated
½ cup shallot or onion, finely diced
1 clove garlic
1 tsp. nutmeg
5 – 6 cups chicken or vegetable broth
½ cup dry white wine
½ cup butter
3 Tbsp. maple syrup
5 sage leaves, torn into small pieces
Sea salt and pepper, to taste

Directions

  1. In a small pot over low heat, heat broth.
  2. In a medium pot, fry bacon bits until crispy. Remove bacon from pot and set aside. Keep about 1 tablespoon of bacon fat in the pot.
  3. In the medium pot, sauté butter and diced shallots for about 2 minutes, or until soft. Add drained and rinsed farro, garlic and nutmeg and toast for 1 to 2 minutes.
  4. Add white wine, stirring frequently to prevent sticking, and simmer until all liquid has evaporated.
  5. Add broth about a cupful at a time and continue to stir frequently. Once the liquid has evaporated, continue to add more broth. Repeat until all broth has been used. Then, remove from heat.
  6. Add butternut squash, bacon, parmesan cheese, maple syrup and sage. Season to taste with salt and pepper.