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Fall Harvest Farro Risotto

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Fall Harvest Farro Risotto

 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.

Nutrition Facts

Serving Size 1¼ Cups, 1-ounce Cheese

Servings 0

Amount Per Serving
Calories 328
% Daily Value *
Total Fat 10g16%

Saturated Fat 4g20%
Cholesterol 20mg7%
Sodium 478mg20%
Total Carbohydrate 50g17%

Dietary Fiber 8g32%
Sugars 11g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.