Roasted Butternut Squash Farro Risotto

• 1 large butternut squash, diced into small squares
• 3 tablespoons olive oil, divided
• 1/4 teaspoon cumin (optional)
• 1/2 pound farro, semi-pearled if available
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1/2 cup white wine
• 5-6 cups chicken or vegetable broth
• 1/4 cup basil
• 1/2 cup freshly grated parmesan cheese (plus more for serving)
• 2 ounces goat cheese

1. Heat oven to 400 degrees. Toss butternut squash cubes with 1 tablespoon of olive oil, salt, pepper, and cumin. Place on a sheet pan and roast for 40-45 minutes until butternut squash is soft and lightly caramelized. Set aside.
2. Heat chicken broth in a small saucepan.
3. Heat 2 tablespoons olive oil in a heavy pan over medium high heat. Saute the onion until translucent but not brown. Add the farro and cook, stirring constantly for 2-3 minutes. Add the garlic cloves and cook another minute.
4. Add white wine and simmer until wine has been almost entirely absorbed by farro. Add 1 cup of vegetable broth and stir. Let broth simmer until almost absorbed, stirring constantly. Continue to add broth 1/2 cup at a time until farro is creamy looking and slightly al-dente (about 20 or so minutes). Make sure to stir the risotto continuously and wait for the broth mixture to be almost entirely absorbed before adding another 1/2 cup-full.
5. Mix the butternut squash, goat cheese, parmesan cheese, and basil (or sage if you wish to use that instead). If there is any leftover broth, you can use a little bit of that if needed. Garnish with basil or sage and parmesan cheese.

butternut squash, olive oil, cumin, yellow onion, garlic, white wine, chicken, basil, freshly grated parmesan cheese, goat cheese

Taken from food52.com/recipes/7879-roasted-butternut-squash-farro-risotto (may not work)