Jul 13 2026
Restaurants›LoLo American Kitchen and Craft Bar›Farro 'risotto' Recipe

Farro 'risotto' Recipe

Inspired by LoLo American Kitchen and Craft Bar
Time50m
Serves4

butternut squash, pistachio, pickled apple

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Ingredients

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Grains and Base

Vegetables

Nuts and Seeds

Fruits

Liquids

Seasonings

Method

Preparation

  1. 1

    Prepare the Ingredients

    Dice the butternut squash, finely chop the onion, and mince the garlic. Chop the pistachios and slice the pickled apple. Set aside.

Cooking

  1. 2

    Cook the Vegetables

    In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.

  2. 3

    Add Butternut Squash

    Stir in the diced butternut squash and cook for another 5-7 minutes until it begins to soften.

  3. 4

    Toast the Farro

    Add the farro to the saucepan, stirring to coat in the oil and mix with the vegetables. Cook for 2-3 minutes.

  4. 5

    Deglaze with Wine

    Pour in the white wine and let it simmer until mostly absorbed, about 2-3 minutes.

  5. 6

    Add Broth Gradually

    Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow the liquid to absorb before adding the next cup. This should take about 20-25 minutes.

  6. 7

    Finish the Risotto

    Once the farro is tender and creamy, stir in fresh thyme, salt, and black pepper to taste. Mix in the grated Parmesan cheese until well combined.

Serving

  1. 8

    Plate the Dish

    Serve the farro risotto in bowls, garnished with chopped pistachios and sliced pickled apple on top.

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