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Gallery Baked Farro Risotto with Golden Vegetables and Goat Cheese Credit: Chris Simpson Recipe Summary prep: 30 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon minced garlic (from 2 to 3 cloves) 1 1/2 cups farro, rinsed and drained 1 cup grated butternut squash, plus 1 1/2 cups in a 1/2-inch dice 1 cup peeled, grated golden beet, plus 1 1/2 cups in a 1/2-inch dice 4 cups vegetable broth Kosher salt and freshly ground pepper 1/4 cup fresh sage leaves 4 ounces fresh goat cheese, crumbled Toasted pepitas, for serving (optional)

Gallery Baked Farro Risotto with Golden Vegetables and Goat Cheese Credit: Chris Simpson

Recipe Summary prep: 30 mins total: 1 hr Servings: 4

Baked Farro Risotto with Golden Vegetables and Goat Cheese      Credit: Chris Simpson

Baked Farro Risotto with Golden Vegetables and Goat Cheese

Credit: Chris Simpson

Baked Farro Risotto with Golden Vegetables and Goat Cheese

Recipe Summary prep: 30 mins total: 1 hr Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr

Servings: 4

prep: 30 mins

total: 1 hr

prep:

30 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

  • 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon minced garlic (from 2 to 3 cloves) 1 1/2 cups farro, rinsed and drained 1 cup grated butternut squash, plus 1 1/2 cups in a 1/2-inch dice 1 cup peeled, grated golden beet, plus 1 1/2 cups in a 1/2-inch dice 4 cups vegetable broth Kosher salt and freshly ground pepper 1/4 cup fresh sage leaves 4 ounces fresh goat cheese, crumbled Toasted pepitas, for serving (optional)

Directions

Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.

On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.

Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.

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All Reviews for Baked Farro Risotto with Golden Vegetables and Goat Cheese

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Farro Risotto with Golden Vegetables and Goat Cheese

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest