Autumn Vegetable Farrotto is a whole-grain, one-pot wonder loaded with fall produce, parmesan, and thyme. This rustic vegetarian main is weeknight-friendly and perfect for the cooler weather months.
- 1 Tbsp. extra-virgin olive oil
- 2 cups peeled and diced butternut squash
- 2 cups halved Brussels sprouts
- 1 red onion, sliced into ½-inch strips
- 2 cups baby bella mushrooms, roughly chopped
- 3 cloves minced garlic
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 cup farro
- 6 fresh thyme sprigs
- 32 ounces reduced-sodium vegetable or chicken broth
- ⅓ cup freshly grated parmesan cheese
- 3 Tbsp. pepitas (pumpkin seeds)
- Heat oil in a Dutch oven over medium-high. Add butternut squash; cook 7 to 8 minutes, stirring occasionally, until squash starts to soften. Add Brussels sprouts, red onion, and mushrooms; cook 10 to 12 minutes, stirring occasionally, until softened. Reduce heat to medium. Add garlic, salt, and pepper; cook 1 minute. Add farro and thyme; cook 2 minutes, stirring often.
- Bring broth to a simmer over medium heat in a saucepan.
- Add broth mixture in 1-cup increments, stirring occasionally, cooking until the liquid is almost completely absorbed before adding the next cup, about 45 minutes total. (The farro should be at a medium simmer throughout cooking.) Remove pan from heat; remove and discard thyme stems, and stir in Parmesan. Divide farrotto evenly among 6 shallow bowls; top evenly with pumpkin seeds.
Serving size: ⅕th of recipe Calories: 253 Fat: 7 gm Saturated fat: 2 gm Carbohydrates: 40 gm Sugar: 5 gm Sodium: 628 mg Fiber: 7 gm Protein: 11 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.