Butternut Squash & Mushroom Farro Risotto

Butternut Squash & Mushroom Farro Risotto

Tom Brady does not eat mushrooms but that’s not gonna stop me!

butternut squash & mushroom farro risotto (1 of 1)-3

We are expecting a huge snowstorm at the end of the week here in Boston, so I am planning to eat lots of this Farro Risotto to stay warm (well this and lots of wine).

Butternut Squash Mushroom Farro Risotto

This twist on risotto uses Farro instead of the traditional Arborio Rice. Farro is an ancient whole grain that boasts high amounts of fiber, calcium, and iron among other vitamins. Farro has a nutty flavor and is less grainy than quinoa, which may be more tolerable for those of you who complain about the texture of quinoa. Farro grains are much bigger than quinoa, which gives the farro a closer match in texture to Arborio Rice. I chose farro to substitute Arborio rice as Aborio rice is mainly empty calories, whereas farro is rich in vitamins and minerals.

Butternut Squash Mushroom Farro Risotto

Butternut squash is a great addition to this risotto. For this recipe, I chose to serve it as cubes, but you can also mash or place the squash into a food processor and then evenly incorporate the squash into the farro. This is a great option, but definitely takes more time and requires more cleaning (of which I am not a fan).

Butternut Squash & Mushroom Farro Risotto

Although the dish is best when served warm, I also often eat it as leftovers the next day. I have discovered a trick to make the leftovers taste as good as the first day. When you heat the farro in the microwave, add ¼ cup of vegetable broth to the dish. This will add flavor to the dish while it heats up.

Butternut Squash & Mushroom Farro Risotto

Butternut Squash & Mushroom Farro Risotto

a whole grain healthy twist on risotto 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2


  • 2 cups butternut squash cubed
  • 3 tsp olive oil divided
  • 1 cup baby bella mushrooms sliced
  • sage
  • 1 cup farro
  • 2 cups low sodium vegetable broth
  • 1/4 cup Parmesan Cheese


  1. Preheat the oven to 350 degrees. Line a baking sheet with tinfoil.

  2. Cut the butternut squash into 1 inch cubes. Place the squash on the baking sheet and drizzle 2 tsp of olive oil. 

  3. Roast the squash for about 20-25 minutes, or until squash is tender. 

  4. Add 1 tsp of olive oil, the sliced mushrooms, and sage to a small pan. 

  5. Cook on medium heat for 6-8 minutes. Remove sage and set aside. 

  6. In a small pot, pour 1 cup of farro and 2 cups of vegetable broth. Stir occasionally until all the liquid dissolves. 

  7. Right before the liquid completed dissolves add the Parmesan, butternut squash, and mushrooms, continue to stir until there is no more liquid. 

Butternut Squash Mushroom Farro Risotto

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What are your plans if you get snowed in this weekend?



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