I present a surprisingly creamy farro risotto studded with brown butter-roasted butternut squash, sage, spinach and Parmesan that will change how you think about simple sides.
I am obsessed with this butternut squash and Parmesan farro risotto because it hits every savory note I want in a weeknight dish. Roasted squash gives that sweet-meets-smoky thing that clings to nutty grains, and the Parmesan snaps it into salty, creamy focus.
I love the way a fork stirs through glossy, almost-porridge farro and drags ribbons of melted cheese. And the sage and spinach?
Background players that make the whole bite more interesting. But mostly it’s about the contrast: hearty grains, melting cheese, pockets of squash that melt when you press them.
Pure, stubborn comfort. Worth every messy bite.
Ingredients
- Farro: it’s nutty and chewy, a hearty base that soaks up flavors.
- Basically sweet butternut squash, creamy cubes that make it feel cozy.
- Olive oil, fruity slickness that helps caramelize and adds smoothness.
- Butter, toasty browning and silky finish that makes it indulgent.
- Sage, herbal and slightly peppery, gives an aromatic, rustic note.
- Shallot, sweet oniony bite that keeps the dish mellow and rounded.
- Garlic, garlicky punch that adds warm savory backbone.
- White wine, bright acidity that lifts and lightens the flavors.
- Broth, savory cooking liquid that adds depth and gentle warmth.
- Spinach, fresh green pop that wilts into the grains effortlessly.
- Parmesan, salty nutty umami that makes it creamy and clingy.
- Salt, it brings out everything, so don’t be shy.
- Black pepper, freshly ground bite that keeps it lively.
- Red pepper flakes, optional tiny kick that wakes up the dish.
Ingredient Quantities
- 1 cup pearled farro, rinsed
- 1 small butternut squash, about 1 1/2 lb, peeled, seeds removed and cut into 1/2 inch cubes (about 4 cups)
- 2 tablespoons olive oil, plus more for roasting if needed
- 3 tablespoons unsalted butter, divided (for browning and finishing)
- 10 to 12 fresh sage leaves, thinly sliced
- 1 medium shallot, finely chopped (or 1/2 small onion), a little rough chopped cause who cares
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional but helps flavor)
- 4 cups low sodium vegetable or chicken broth, warmed
- 2 cups packed fresh baby spinach, roughly chopped
- 3/4 cup finely grated Parmesan cheese, plus extra for serving
- Salt to taste (start with about 3/4 teaspoon)
- Freshly ground black pepper to taste
- Pinch red pepper flakes (optional, for a tiny kick)
How to Make this
1. Preheat oven to 425F. Toss the butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, spread on a rimmed baking sheet in one layer and roast until edges are golden and tender, about 25 to 30 minutes, flipping once halfway. Let them cool a bit.
2. While the squash roasts, brown 1 tablespoon butter in a small skillet over medium heat until it smells nutty and turns light brown, 2 to 3 minutes. Add the sliced sage to the butter for the last 30 seconds so it crisps up. Transfer browned sage and butter to a paper towel to drain and set aside.
3. In a medium heavy saucepan heat 2 tablespoons olive oil and the remaining 2 tablespoons butter over medium heat. Add the chopped shallot and a pinch of salt and cook until soft and translucent, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds more.
4. Add the rinsed pearled farro to the pan and toast it with the shallot mixture for 1 to 2 minutes, stirring, so the grains get glossy and slightly nutty.
5. Pour in the white wine if using and let it simmer until mostly absorbed, scraping any stuck bits from the bottom. If you skip the wine, just start adding warmed broth right away.
6. Add 1/2 cup warmed broth at a time, stirring frequently and letting the farro absorb most of the liquid before adding more. Continue this process until the farro is tender but still slightly chewy, about 25 to 30 minutes total. You may not need all 4 cups or you may want a splash more for creamier texture.
7. When the farro is almost done, stir in the roasted butternut squash, chopped spinach and most of the crispy sage, letting the spinach wilt and the squash warm through, about 2 minutes.
8. Remove from heat and stir in the grated Parmesan, the remaining tablespoon of butter, and taste for salt and pepper. The finished risotto should be creamy but not soupy; add a splash of broth if you want looser consistency.
9. Plate the farro risotto, sprinkle with extra Parmesan, the reserved crispy sage, and a little black pepper. If you like a tiny kick, finish with a few more red pepper flakes.
10. Leftovers reheat well; add a splash of broth when warming to loosen it up. This actually tastes even better the next day, so don’t be shy to make extra.
Equipment Needed
1. Oven (preheated to 425F)
2. Rimmed baking sheet (for roasting the squash)
3. Medium heavy saucepan (for the farro risotto)
4. Small skillet (to brown butter and crisp sage)
5. Chef’s knife and cutting board (for squash, shallot, sage and spinach)
6. Wooden spoon or heatproof spatula (for stirring the farro)
7. Measuring cups and spoons (for farro, broth, oil, butter, wine, etc)
8. Microplane or fine grater (for grating Parmesan)
FAQ
Butternut Squash & Parmesan Farro Risotto Recipe Substitutions and Variations
- Pearled farro: swap with arborio rice for a creamier, more classic risotto texture, or use barley for a similar chew but longer cook time. Quinoa works in a pinch if you want gluten free but it will be much lighter.
- Butternut squash: use sweet potato or Yukon gold potatoes for similar sweetness and texture. Pumpkin puree can work too but add it near the end so it doesn’t overcook and get watery.
- Parmesan cheese: Pecorino Romano gives a saltier tang, or aged Asiago for nuttier flavor. Nutritional yeast is a good vegan option, add gradually to taste.
- Dry white wine: substitute extra warm broth plus a teaspoon of white wine vinegar or lemon juice to brighten flavors, or just skip it and increase broth by 1/2 cup.
Pro Tips
– Toast the farro a little longer than you think, like 2 to 3 minutes until it smells nutty. It helps the grains stay chewy and not go mushy later. Don’t skip warming the broth either, cold liquid slows everything down and can make the texture weird.
– Roast the squash a bit more than “golden” if you like caramelized flavor. Little darker edges add depth and they hold up better when stirred into the farro. If some cubes start sticking, give the pan a shake instead of poking them a bunch.
– Save and strain that browned sage butter and fold most of it into the farro at the end, but keep some crispy leaves for topping. The nutty brown butter gives way more flavor than plain olive oil or butter alone, and the crispy sage adds texture.
– If it’s getting too thick while stirring, add tiny splashes of hot broth or even a tablespoon of cream or milk rather than dumping a lot at once. Heat holds creaminess better than cold additions. Taste and adjust salt at the very end, parmesan will bump the saltiness up a lot.
Butternut Squash & Parmesan Farro Risotto Recipe
I present a surprisingly creamy farro risotto studded with brown butter-roasted butternut squash, sage, spinach and Parmesan that will change how you think about simple sides.
4
servings
494
kcal
Equipment: 1. Oven (preheated to 425F)
2. Rimmed baking sheet (for roasting the squash)
3. Medium heavy saucepan (for the farro risotto)
4. Small skillet (to brown butter and crisp sage)
5. Chef’s knife and cutting board (for squash, shallot, sage and spinach)
6. Wooden spoon or heatproof spatula (for stirring the farro)
7. Measuring cups and spoons (for farro, broth, oil, butter, wine, etc)
8. Microplane or fine grater (for grating Parmesan)
Ingredients
-
1 cup pearled farro, rinsed
-
1 small butternut squash, about 1 1/2 lb, peeled, seeds removed and cut into 1/2 inch cubes (about 4 cups)
-
2 tablespoons olive oil, plus more for roasting if needed
-
3 tablespoons unsalted butter, divided (for browning and finishing)
-
10 to 12 fresh sage leaves, thinly sliced
-
1 medium shallot, finely chopped (or 1/2 small onion), a little rough chopped cause who cares
-
2 cloves garlic, minced
-
1/2 cup dry white wine (optional but helps flavor)
-
4 cups low sodium vegetable or chicken broth, warmed
-
2 cups packed fresh baby spinach, roughly chopped
-
3/4 cup finely grated Parmesan cheese, plus extra for serving
-
Salt to taste (start with about 3/4 teaspoon)
-
Freshly ground black pepper to taste
-
Pinch red pepper flakes (optional, for a tiny kick)
Directions
- Preheat oven to 425F. Toss the butternut squash cubes with 1 tablespoon olive oil, a pinch of salt and pepper, spread on a rimmed baking sheet in one layer and roast until edges are golden and tender, about 25 to 30 minutes, flipping once halfway. Let them cool a bit.
- While the squash roasts, brown 1 tablespoon butter in a small skillet over medium heat until it smells nutty and turns light brown, 2 to 3 minutes. Add the sliced sage to the butter for the last 30 seconds so it crisps up. Transfer browned sage and butter to a paper towel to drain and set aside.
- In a medium heavy saucepan heat 2 tablespoons olive oil and the remaining 2 tablespoons butter over medium heat. Add the chopped shallot and a pinch of salt and cook until soft and translucent, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds more.
- Add the rinsed pearled farro to the pan and toast it with the shallot mixture for 1 to 2 minutes, stirring, so the grains get glossy and slightly nutty.
- Pour in the white wine if using and let it simmer until mostly absorbed, scraping any stuck bits from the bottom. If you skip the wine, just start adding warmed broth right away.
- Add 1/2 cup warmed broth at a time, stirring frequently and letting the farro absorb most of the liquid before adding more. Continue this process until the farro is tender but still slightly chewy, about 25 to 30 minutes total. You may not need all 4 cups or you may want a splash more for creamier texture.
- When the farro is almost done, stir in the roasted butternut squash, chopped spinach and most of the crispy sage, letting the spinach wilt and the squash warm through, about 2 minutes.
- Remove from heat and stir in the grated Parmesan, the remaining tablespoon of butter, and taste for salt and pepper. The finished risotto should be creamy but not soupy; add a splash of broth if you want looser consistency.
- Plate the farro risotto, sprinkle with extra Parmesan, the reserved crispy sage, and a little black pepper. If you like a tiny kick, finish with a few more red pepper flakes.
- Leftovers reheat well; add a splash of broth when warming to loosen it up. This actually tastes even better the next day, so don’t be shy to make extra.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 522g
- Total number of serves: 4
- Calories: 494kcal
- Fat: 22.3g
- Saturated Fat: 9.3g
- Trans Fat: 0.3g
- Polyunsaturated: 1.3g
- Monounsaturated: 9g
- Cholesterol: 39mg
- Sodium: 875mg
- Potassium: 600mg
- Carbohydrates: 53g
- Fiber: 6.5g
- Sugar: 6g
- Protein: 16g
- Vitamin A: 4000IU
- Vitamin C: 7.5mg
- Calcium: 225mg
- Iron: 2mg
