Farro Risotto Recipe

1. Roast butternut squash

Preheat oven to 425°F (220°C). Peel, seed, and cut butternut squash into 1/2-inch cubes to yield about 2 cups. Toss the cubes with 1 tablespoon olive oil and a pinch (about 1/4 tsp) of salt and spread in a single layer on a rimmed baking sheet. Roast until golden and tender, about 20–25 minutes, turning once halfway. Remove from oven and set aside.

2. Caramelize cippolini onions

While the squash roasts, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add halved cippolini onions cut-side down, season with a pinch of salt, and cook undisturbed for 6–8 minutes until deeply golden; flip and cook 4–5 more minutes until tender. If onions brown too quickly, lower heat and add 1–2 tablespoons water to finish cooking. Remove and keep warm with roasted squash.

3. In a wide heavy-bottomed skillet or saucepan (same used later for risotto), heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add minced garlic and fresh thyme; cook 30 seconds until fragrant. Add pearled farro and stir to coat in oil and butter. Toast farro, stirring, for 2–3 minutes until edges look translucent and it smells nutty.

4. Pour in the dry white wine and simmer, stirring, until mostly absorbed, about 2–3 minutes. Begin adding warm stock, about 1/2 cup at a time, stirring frequently and allowing farro to absorb most of the liquid before adding more. Maintain a gentle simmer; total cooking time for pearled farro is usually 20–25 minutes. If needed, add the reserved water to reach a creamy but slightly chewy (al dente) texture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper while cooking, adjusting later.

5. While the farro cooks (about 10–12 minutes in), heat a separate skillet over medium-high heat with 1 tablespoon olive oil. Add sliced mushrooms and a pinch of salt; cook without moving for 2–3 minutes to develop color, then stir and continue until mushrooms are golden and any released liquid has evaporated, about 6–8 minutes total. Stir in remaining 1/2 tablespoon butter and cook 30 seconds. Remove from heat.

6. When farro is creamy and al dente (about 20–25 minutes total), remove from heat and stir in grated Grana Padano, lemon zest, and remaining 1 tablespoon butter. Fold in roasted butternut squash, caramelized cippolini onions, and sautéed mushrooms gently to combine, keeping some squash and onions for garnish if desired. Taste and adjust seasoning with remaining salt and pepper.

7. If the risotto seems thick, stir in up to 2–4 tablespoons warm stock to loosen to a creamy consistency. The finished texture should cling on a spoon but still spread slightly on a plate.

8. Divide farro risotto among 4 warm bowls (serves 4). Scatter toasted pepitas and marigold petals over each portion. Sprinkle chopped parsley if using and finish with an extra grating of Grana Padano and a drizzle (about 1 teaspoon per bowl) of extra virgin olive oil. Serve immediately.