Farro Risotto with Walnut Cream and Roasted Butternut Squash

Ingredients

• Walnuts

  Nuts, english

  ¾ cup pieces or chips or 90g

• Water

  Plain, clean water

  ¾ cup or 178g

• Garlic

  Raw

  1 clove or 3g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  ¼ tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Farro

  Pereg

  ½ cup uncooked or 90g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Lemon juice

  Raw

  1 tbsp or 15g

• Walnuts

  Nuts, english

  ⅛ cup, chopped or 15g

• Thyme

  Spices, dried

  ¼ tbsp, leaves or 0.7g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Rosemary

  Fresh

  1 tbsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

Directions

1. Soak the walnuts in warm water while preparing the risotto.
2. Heat a large pan over medium heat. Add olive oil and onion, cooking until fragrant and soft, about 8 minutes. Stir in farro and toast for 1 minute. Add wine and cook until mostly evaporated, about 2 minutes.
3. Add 1/2 cup of stock and stir. Let cook until absorbed, then add more stock, repeating until farro is tender, about 40 minutes. Taste to check tenderness.
4. Preheat oven to 425°F. Peel and cube butternut squash into 1/2-inch pieces. Toss with rosemary, olive oil, and salt. Roast on a sheet tray until tender and browned, about 30 minutes.
5. Drain walnuts and blend with water, garlic, lemon juice, and salt until smooth, adding extra water if needed.
6. Once farro is tender, stir in 3/4 of the roasted squash and walnut cream. Cook for 4-5 minutes until creamy. Serve topped with remaining squash, chopped walnuts, and black pepper.

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