We love risotto and have become big fans of this elegant, farro-based version. Farro is a healthier alternative to arborio rice and gives this dish a little more bite than traditional risotto. Don’t get me wrong, this dish is still creamy and rich with sweet chunks of roasted butternut squash and crispy bits of salty bacon. The maple syrup brings these two flavors into harmony with a touch of nutmeg and sage to balance it out. Serve this for your next dinner gathering and surprise everyone with your culinary prowess and insider knowledge of farro. Make this with gluten free steel cut oats for a gluten free version.
Maple Bacon and Butternut Squash Farrotto
- 1 cup Bob’s Red Mill Organic Farro
- 5 to 6 cups Chicken or Vegetable Broth
- 3 strips Bacon, diced
- 1/2 cup Butter
- 1/2 cup Shallot or Onion, finely diced
- 1 clove Garlic
- 1 tsp Nutmeg
- 1/2 cup Dry White Wine
- 1-1/2 cups roasted Butternut Squash (cubes or mash)
- 1 cup Parmesan Cheese, grated
- 3 Tbsp Maple Syrup
- 5 Sage leaves, torn into small pieces
- Sea Salt and Pepper, to taste
Soak farro overnight. Drain and rinse.
Pour broth into a small pot and heat on low.
Fry bacon pieces in medium pot until crisp. Remove bacon and set aside, keeping 1 Tbsp rendered bacon fat in pot. Add butter and diced shallots or onion, sauteing over medium heat until soft, about 2 minutes. Add garlic, nutmeg and farro, toasting for 1- 2 minutes.
Add white wine and simmer until liquid has evaporated, add broth a few ladles at a time, allowing liquid to evaporate completely before adding more broth. Stir frequently to keep farrotto from sticking.
When all broth has been added, remove from heat. Add butternut squash, Parmesan cheese, maple syrup and sage. Season with sea salt and pepper.