Farro risotto with squash and hazelnuts



20 min


1 h


10 Servings

Farro risotto with squash and hazelnuts

Farro risotto with squash and hazelnuts. (Photo, Roberto Caruso.)


  • 5 cups vegetable broth
  • 4 cups chopped butternut squash , cut into 1/2-in. pieces
  • 1/4 cup butter
  • 2 cups semi-pearled farro
  • 1 cup white wine
  • 1 cup grated parmesan
  • 1/2 cup toasted, chopped filberts or hazelnuts


  • Combine broth and squash in a large saucepan. Cover and bring to a boil. Simmer until squash is fork-tender, 5 to 7 min. Using a slotted spoon, scoop squash into a bowl. Cover to keep warm. Then reduce heat to low to keep broth mixture warm.
  • Melt butter in a medium saucepan over medium. Add farro and stir until glossy, about 1 min. Add wine and stir until farro has absorbed all of the liquid, 4 to 6 min. Add 2 cups of broth mixture. Stir often until farro has absorbed most of the liquid, 8 to 12 min. Continue adding broth mixture, 2 cups at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until farro is tender to the bite. Add squash and stir until squash is hot, about 3 min. The entire stirring and cooking process will take about 30 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in parmesan. Serve immediately. Sprinkle with filberts.

Nutrition (per serving)

  • Calories
  • 289,
  • Protein
  • 12 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 11 g,
  • Fibre
  • 4 g,
  • Sodium
  • 593 mg.

Shopping Tip:

Farro is a high-fibre ancestor of wheat. For this recipe it’s important to buy semi-pearled farro, which has had some of its tough outer bran removed. Look for it in specialty shops near Italian products.