Can't call it that.
Nov. 17th, 2015 12:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Farro Risotto with Roasted Butternut Squash.
2 cups diced butternut squash, in 1/2" cubes
3 Tbsp olive oil
salt and pepper
8 shallots, peeled and trimmed
1 quart chicken stock
2 coins fresh ginger
6 Tbsp unsalted butter, divided
1 onion, diced
3 cloves garlic, sliced (All together now. "Ha! I used... more.")
2 cups farro
1 cup white wine
2 Tbsp thyme leaves
3 Tbsp parsley
Parmesan, grated
Heat the oven to 450. Toss the squash with 2 Tbsp olive oil, then transfer to a rimmed baking sheet. Season with salt & pepper and roast about 15 minutes, until the squash is tender. Heat the remaining 1 Tbsp oil in a frying pan. Add the shallots and cook, turning occasionally, until they are golden brown - about 10 minutes. Transfer the pan to the oven and roast about 10 minutes until they are caramelized, about 15 minutes more. Set squash and shallots aside.
Put the stock in a saucepan and add the ginger. Bring to a simmer over medium-high heat. In a heavy pan, melt 3 Tbsp butter. When it stops foaming, add the onion, season with salt and pepper, and cook until soft (about 5 minutes). Add the garlic and cook another 2 minutes. Add the farro and stir to coat with the butter. Toast the farro, stirring, for 2 minutes. Add the wine and cook over medium-high heat, stirring, until all of the wine has evaporated. Add a ladle of the hot stock (without the ginger) and cook, stirring, until the stock has been absorbed. Repeat until the farro is tender on the outside but al dente within.
Stir in the squash, shallots, and thyme. Continue cooking, adding stock as necessary, for about 20 minutes until the grains are fully al dente. Stir in the parsley and Parm. Season with salt and pepper. Cover and let rest for 5 minutes.
What worked: It was a nice risotto. Farro is a bit more forgiving than rice in cooking without turning to mush.
What didn't: I couldn't taste the ginger, although the wife got it a bit as an afterburn.
Will I make it again? Not anytime soon; this makes a lot. But it's a good alternative to standard risotto and I bet it would work well for our usual chicken liver risotto.
2 cups diced butternut squash, in 1/2" cubes
3 Tbsp olive oil
salt and pepper
8 shallots, peeled and trimmed
1 quart chicken stock
2 coins fresh ginger
6 Tbsp unsalted butter, divided
1 onion, diced
3 cloves garlic, sliced (All together now. "Ha! I used... more.")
2 cups farro
1 cup white wine
2 Tbsp thyme leaves
3 Tbsp parsley
Parmesan, grated
Heat the oven to 450. Toss the squash with 2 Tbsp olive oil, then transfer to a rimmed baking sheet. Season with salt & pepper and roast about 15 minutes, until the squash is tender. Heat the remaining 1 Tbsp oil in a frying pan. Add the shallots and cook, turning occasionally, until they are golden brown - about 10 minutes. Transfer the pan to the oven and roast about 10 minutes until they are caramelized, about 15 minutes more. Set squash and shallots aside.
Put the stock in a saucepan and add the ginger. Bring to a simmer over medium-high heat. In a heavy pan, melt 3 Tbsp butter. When it stops foaming, add the onion, season with salt and pepper, and cook until soft (about 5 minutes). Add the garlic and cook another 2 minutes. Add the farro and stir to coat with the butter. Toast the farro, stirring, for 2 minutes. Add the wine and cook over medium-high heat, stirring, until all of the wine has evaporated. Add a ladle of the hot stock (without the ginger) and cook, stirring, until the stock has been absorbed. Repeat until the farro is tender on the outside but al dente within.
Stir in the squash, shallots, and thyme. Continue cooking, adding stock as necessary, for about 20 minutes until the grains are fully al dente. Stir in the parsley and Parm. Season with salt and pepper. Cover and let rest for 5 minutes.
What worked: It was a nice risotto. Farro is a bit more forgiving than rice in cooking without turning to mush.
What didn't: I couldn't taste the ginger, although the wife got it a bit as an afterburn.
Will I make it again? Not anytime soon; this makes a lot. But it's a good alternative to standard risotto and I bet it would work well for our usual chicken liver risotto.
