AuthorMike EgrieCategory, DifficultyIntermediate
Fall Harvest Farro Risotto
Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 5 cups Kitchen Basics® unsalted vegetable stock
 2 ½ cups diced butternut squash
 1 ½ cups shredded brussels sprouts
 1 cup Nature’s Earthly Choice™ organic Italian pearled farro, soaked in water 30 minutes and drained
 1 (4 ounces) Montchevre® cranberry cinnamon goat cheese, crumbled
1

In medium saucepot, heat stock to a simmer over medium heat; reduce heat to low.

2

Heat large nonstick skillet over medium-high heat; spray liberally with cooking spray. Add squash; cook and stir 5 minutes or until golden brown. Add Brussels sprouts; cook and stir 3 minutes or until tender-crisp. Add farro; cook and stir 2 minutes. Add stock ½ cup at a time, stirring constantly after each addition until liquid is absorbed; stir in ½ the cheese, and ½ teaspoon each salt and pepper. Makes about 5 cups.

3

Serve risotto sprinkled with remaining cheese.

Chef Tips: Customize this dish by swapping the farro with Carolina™ arborio rice and goat cheese with ShopRite® shaved Parmesan cheese. Pump up the protein by adding shredded rotisserie chicken

Ingredients

 5 cups Kitchen Basics® unsalted vegetable stock
 2 ½ cups diced butternut squash
 1 ½ cups shredded brussels sprouts
 1 cup Nature’s Earthly Choice™ organic Italian pearled farro, soaked in water 30 minutes and drained
 1 (4 ounces) Montchevre® cranberry cinnamon goat cheese, crumbled

Directions

1

In medium saucepot, heat stock to a simmer over medium heat; reduce heat to low.

2

Heat large nonstick skillet over medium-high heat; spray liberally with cooking spray. Add squash; cook and stir 5 minutes or until golden brown. Add Brussels sprouts; cook and stir 3 minutes or until tender-crisp. Add farro; cook and stir 2 minutes. Add stock ½ cup at a time, stirring constantly after each addition until liquid is absorbed; stir in ½ the cheese, and ½ teaspoon each salt and pepper. Makes about 5 cups.

3

Serve risotto sprinkled with remaining cheese.

Fall Harvest Farro Risotto
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