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White plate with butternut squash farro risotto garnished with fried sage leaves on a light grey backdrop

Nourishing Roasted Butternut Squash Farro Risotto

  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This farro risotto recipe is creamy, comforting, and filled with nourishing ingredients like whole grain farro, butternut squash, spinach, and fresh herbs. Farro risotto is easy to make on the stovetop and requires much less stirring than regular risotto made from rice! Ready to eat in less than an hour.


  • 5 cups butternut squash, cubed
  • 2 tbsp olive oil, divided
  • Salt
  • Pepper
  • 1 tbsp salted butter
  • 3 cloves garlic, minced
  • 1 small white onion, diced small
  • 1 tbsp sage, chopped
  • 1/2 tbsp fresh thyme leaves
  • 1 1/4 cup pearled farro
  • 1/2 cup dry white wine or water
  • 1 quart vegetable broth
  • 2 tsp lemon zest
  • 2 cups spinach, chopped
  • 1 cup shredded parmesan cheese
  • 68 whole sage leaves


  1. Preheat oven to 400 degrees F. Toss butternut squash cubes in 1 tbsp olive oil and a generous pinch of salt and pepper.
  2. Roast butternut squash in the oven for 23-27 minutes, stirring once halfway through, until beginning to brown and fork tender.
  3. While the butternut squash roasts, prepare the farro risotto on the stovetop: heat a 1 tbsp olive oil and salted butter in large saute pan or stock pot over medium heat.
  4. Once the butter melts, add the garlic, onion, sage, and thyme. Season with a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until onion is translucent.
  5. Add the farro and stir it in with the onion mixture. Cook for about 30 seconds to toast up the farro a bit.
  6. Pour the white wine or water into the pan and cook, stirring a few times, until the liquid is absorbed.
  7. Pour the vegetable broth into the pan. Bring to a boil, then reduce to a simmer and cover.
  8. Let the farro risotto simmer for 35-45 minutes, covered. Uncover and give everything a good stir every 10 minutes. Farro risotto will be done when farro is soft, thickened, and has absorbed a majority of the liquid.
  9. Stir in the lemon zest, spinach, and parmesan cheese.
  10. Taste and add more salt as needed.
  11. To make fried sage leaves, heat up a generous glug of olive oil (it should cover the bottom of the pan) over medium heat in a small nonstick skillet. Add a pinch of salt.
  12. Place whole sage leaves in the heated pan. They will curl up a bit on the sides – cook for about 30 seconds, then use a fork to flip them over, cooking for another 20-30 seconds.
  13. Remove the sage leaves onto a paper towel to soak up excess oil.
  14. Serve butternut squash topped with one or two fried sage leaves and freshly cracked black pepper.


Storing and reheating

Keep leftovers in an airtight container in the fridge for up to three days.

Reheat individual portions in the microwave on a microwave-safe plate. Heat for about 1 minute, or until warmed through.

Keywords: farro risotto, farrotto, butternut squash farro risotto