I have been making “farro risotto” for years and it is definitely my favorite fall dish. It’s easy and fairly quick to make, unlike real risotto with Arborio Rice. Like I said, its delicious but when you are looking to impress your guests, or yourself on a weeknight. Roast Acorn squash while you cook the Farro. When the Acorn Squash is roasted, scoop in the farro for an impressive edible piece of art.
Mushroom Farro Risotto stuffed Acorn Squash
Mushroom Farro served in an edible bowl!
- 2 tsp olive oil divided
- 1 acorn squash sliced in half, seeds scooped out.
- 1 cup dried farro
- 2 1/4 cup low sodium vegetable broth
- 1 cup mushrooms sliced
- 3 tbsp Parmesan divided
Preheat the oven to 425 degrees.
Drizzle olive oil on squash, place in the oven for 30 minutes.
In a medium pot add 1 cup of dried farro and 1 cup of vegetable broth.
Cook on medium heat for 10 minutes until farro absorbs all the liquid, then add the second cup. Cook until farro absorbs the second cup of liquid and the farro is tender.
On a second burner, in a small skillet, add 1 tsp of olive and 1 cup of sliced mushrooms. Cook for 5-8 minutes until golden brown.
Add the mushrooms into the pot with farro.
Add the sage to the pan. Cook for 1-2 minutes until crispy.
Add the remaining liquid to the pot. Once its almost all soaked up, add 2 tbsp Parmesan. Cook for 1 more minute.
To serve, scoop the farro mixture into the acorn squash. Sprinkle the crispy sage and Parmesan on top.