Butternut Squash & Mushroom Farro Risotto

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

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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).

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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.

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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).

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.

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roasted butternut squash & carrot salad

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

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