Thursday, January 17, 2013
Since I love farro and butternut squash I decided to make the following recipe from Clean Eating Magazine:
Here is what my rendition looked like:
I really enjoyed this dish. The herbs and lemon juice made the dish feel very fresh and bright. Roasting the squash made it sweet and brought out its richness. The farro was chewy and delicious. It made six very big, filling servings. I think the leftovers will be very good. I did make one small change to the recipe, I deglazed the pan with white wine before adding the water or broth.
It was not necessarily the easiest recipe to make, I had to plan ahead in order to roast the squash and making risotto in general means quite a bit of stirring but it wasn't too onerous. This is not a "fancy" recipe though I wouldn't hesitate to share it with friends for a more casual gathering.
My husbands little brother was over and he enjoyed it, other than the squash. He ate all of the farro, peas and ham avoiding the squash. However, after he tried a piece of the squash he said it was good.