Farro Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.

2. 2

   Sauté Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cook Mushrooms and Squash

   Add the diced butternut squash and wild mushrooms to the skillet. Cook for about 5-7 minutes until the squash is tender.

4. 4

   Toast the Farro

   Stir in the farro and cook for an additional 2-3 minutes, allowing it to toast slightly.

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the farro is tender but still has a slight bite, about 25-30 minutes.

6. 6

   Finish with Cranberries and Cheese

   Stir in the dried cranberries, grated Parmesan cheese, balsamic vinegar, salt, and black pepper. Mix well and adjust seasoning to taste.

7. 7

   Serve

   Remove from heat and let it sit for a few minutes. Serve warm, garnished with fresh parsley.