Weeknight Farro Risotto with Squash

Here is another easy, tasty, weeknight dinner of farro risotto with butternut squash and spinach. It’s served with a delicious herby mustard chicken for a well-balanced, delicious autumn meal.

This farro risotto with butternut squash is an easy weeknight dinner that will have you feeling and eating all the yummy fall foods and flavors. It’s paired with a herby mustard grilled chicken, which rounds out this dish into a protein packed and hearty meal.

When the seasons change from summer to fall, I start to make heart warming and comforting recipes. This farro risotto uses a quick cooking farro (I use the 10 minute Farro from trader joes), and the whole dish comes together in less than 30 minutes. With just some simple ingredients like squash, spinach, chicken broth, and aromatics, this farro risotto is a healthier take on traditional risotto. It feels healthy, light, and tastes like fall in a bowl. 

Feel free to substitute the shallot with ¼ of an onion, and use orzo or any other short grain pasta if you can’t find farro. 

FAQ – for the Weeknight Farro Risotto with Squash

Q:What is farro? What can I use as a substitution?

A:Farro is a grain with a nutty flavor, chewy texture, and is packed with fiber, B vitamins, and minerals . I usually get the 10 minute quick cooking kind at trader joes, but you can also  find this in the grain or rice aisle of most grocery stores. If you can’t find farro, feel free to use orzo or any short grain pasta that has a cooking time of ~10 minutes. 

Q: Can I use a different type of squash in this recipe?

A: Absolutely! While butternut squash is a great option, you can also use honeynut squash (one of my favorites!), acorn, kabocha, or even pumpkin for a unique twist. 

Q: Is farro gluten-free?

A: No, farro is not gluten-free – if you’re looking for a gluten-free alternative, I recommend using a gluten free short grained pasta. 

Q: How do I store leftovers, and how long will they keep?

A: Store leftovers in an airtight container in the refrigerator. They should stay fresh for up to 3-4 days. Reheat in the microwave or on the stovetop.

Step by Step Instructions:

1. First, marinate the chicken. Mince the garlic and herbs. I like to butterfly the chicken breast so it cooks faster, but this is optional. Combine all ingredients together, mix, and let sit for at least 10 minutes.

2. Prep the vegetables and aromatics – if you didn’t get the precut butternut squash, cut the squash, along with the shallot.

3. Heat a medium sized pot on medium high heat and add the neutral oil. Once hot, add in the shallot and a pinch of salt. Stir, then add in the red pepper flake and cubed butternut squash. Let cook until browned, about 5-6 minutes, stirring occasionally.

4. Then, add the minced garlic and stir until fragrant, about 1 minute. Then, add the farro and toast for about a minute. Add the chicken broth or water, another big pinch of salt, and bring up to a boil. Cover and cook on medium heat for 10 minutes.

5. Heat a separate large pan on medium high heat. Add 1 tablespoon of neutral oil and place the marinated chicken into the pan. Sear for about 4 minutes then flip. Cook for another 4 minutes, or until the internal temperature reaches 160F.

6. After cooking the farro for 10 minutes, add the spinach and stir in to wilt. Add a few more tablespoons of water or broth if it looks dry. Add another big pinch of salt, black pepper, and taste to adjust seasoning as desired. Fold in the 1/4 cup of parmesan cheese, then plate, garnish with more cheese as desired, and enjoy!

VIDEO TUTORIAL:

Print

If you liked this Weeknight Farro Risotto with Squash:

• Sweetgreen Hot Honey Chicken Plate
• Sweetgreen Harvest Bowl