Farro “Risotto” with Acorn Squash, Peas and Ricotta Salata
Ingredients
- 2 cups acorn squash, cut into 1/2-inch cubes (from 1/2 medium squash, or 1 lb., trimmed)
- 3 tablespoons olive oil
- Salt and pepper
- 2 large shallots, minced
- 1/2 teaspoon finely ground black pepper
- 1 cup farro, uncooked, rinsed
- 1 cup dry white wine
- 5 cups vegetable broth
- 2/3 cup peas, thawed (if frozen)
- 1/3 cup parmesan, grated
- 1/4 cup chopped flat leaf parsley
- 1/2 cup shaved ricotta salata
Instructions
- Preheat the oven to 400°F. Toss the squash with 1 1/2 tablespoons olive oil and season with salt and pepper. Spread out onto a baking sheet lined with parchment paper and roast for 25–30 minutes until cooked through and slightly browned. Set aside and keep warm. Meanwhile, heat the broth in a medium saucepan over medium-low heat. Once heated, reduce to low heat to prevent from boiling, and cover. In a large saucepan, heat remaining 1 1/2 tablespoons of oil over medium heat. Add shallots and pepper; cook until soft and translucent, about 3-4 minutes. Add farro and cook stirring frequently until grains become slightly toasted, about 1-2 minutes. Pour in the white wine. Continue stirring, until wine has evaporated. Start adding broth, a ladle at a time, about 1/2 cup. Cook, stirring often, until the liquid has just about absorbed. Continue until farro is tender and all but 1/2 cup of the broth is left, about 25 minutes. Add peas and the last of the broth; continue to stir until the peas are cooked through and the liquid has evaporated. When farro is done, turn off the heat; add the parmesan cheese, parsley and squash. Season with salt and pepper. Pour risotto onto serving platter and garnish with ricotta salata. Serve immediately. How to cut acorn squash • Slice off top and bottom of the squash.
• Slice in half long ways.
• Scoop out seeds with a spoon.
• Cut either crosswise into slices or lengthwise into wedges.
• Remove skin with a peeler.
• Cut into pieces.
• Freeze any extra for another use.
