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Farrotto With Roasted Acorn Squash

 
One serving costs about $3.32 One serving costs about $3.32

$3.32 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

6 vegetarian,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

Farrotto With Roasted Acorn Squash might be just the main course you are searching for. For $3.13 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 899 calories, 26g of protein, and 24g of fat per serving. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. If you have bay leaf, sugar, olive oil, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. Try Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash, Roasted Acorn Squash With Squash Risotto, and Heirloom Squash Farrotto for similar recipes.

Ingredients

Servings:
1
1  bay leaf
bay leaf
0.25 tsps
0.25 tsps caraway seeds
caraway seeds
1 pinch
1 pinch cayenne
cayenne
0.5 cup
0.5 cup dry white wine
dry white wine
5.5 cups
5.5 cups farro
farro
1 tsp
1 tsp ground coriander
ground coriander
0.5 tsps
0.5 tsps ground cumin
ground cumin
some
some black kosher salt
black kosher salt
6 cups
6 cups low sodium chicken broth
low sodium chicken broth
some
some olive oil
olive oil
0.5 cup
0.5 cup pecorino cheese
pecorino cheese
2 Tbsps
2 Tbsps sage
sage
0.75 tsps
0.75 tsps salt
salt
0.25 cup
0.25 cup shallots
shallots
5.5 Tbsps
5.5 Tbsps sour cream
sour cream
0.5 tsps
0.5 tsps sugar
sugar
1 tsp
1 tsp sweet paprika
sweet paprika
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
1  bay leaf
1
bay leaf
0.25 tsps caraway seeds
0.25 tsps
caraway seeds
1 pinch cayenne
1 pinch
cayenne
0.5 cup dry white wine
0.5 cup
dry white wine
5.5 cups farro
5.5 cups
farro
1 tsp ground coriander
1 tsp
ground coriander
0.5 tsps ground cumin
0.5 tsps
ground cumin
some black kosher salt
some
black kosher salt
6 cups low sodium chicken broth
6 cups
low sodium chicken broth
some olive oil
some
olive oil
0.5 cup pecorino cheese
0.5 cup
pecorino cheese
2 Tbsps sage
2 Tbsps
sage
0.75 tsps salt
0.75 tsps
salt
0.25 cup shallots
0.25 cup
shallots
5.5 Tbsps sour cream
5.5 Tbsps
sour cream
0.5 tsps sugar
0.5 tsps
sugar
1 tsp sweet paprika
1 tsp
sweet paprika
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
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Equipment

baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl
oven
oven
baking sheet
baking sheet
sauce pan
sauce pan
bowl
bowl
oven
oven


Instructions

  1. One hour before starting, cover farro with water and soak at room temperature. Drain after one hour and reserve.
  2. The squash can be roasting while you prepare the farro. Preheat oven to 400F. Cut the acorn squash into large wedges. In a small bowl combine all the spices. Brush the squash with olive oil and sprinkle with the spice mixture. Arrange cut side down on a baking sheet and put into the oven. Turn after about 15 minutes, and remove from the oven after about 30 minutes, once the squash is golden and tender. Let cool until easy to handle, then remove the outer skin and chop into bite sized pieces. Set aside.
  3. In a saucepan, bring the broth to a boil over high heat; add a bay leaf, lower the heat and keep covered at a simmer.
  4. In a large heavy saucepan, melt the butter with the olive oil over low heat. Add the shallots and cook, stirring occasionally, until the shallots are translucent, about 4 minutes. Increase the heat to moderate, and cook, stirring, until the shallots are golden. Add the farro and cook, stirring constantly, for about 5 minutes, to toast slightly.
  5. Add the wine and cook, stirring constantly, until the wine is absorbed by the grains, about 3 minutes. Stir in the sage and 1 cup of the broth and cook at a gentle simmer, stirring frequently, until almost all the liquid is absorbed. Continue adding the broth in this fashion, to 1 cup at a time, until the farro is tender yet still firm in the center, and the risotto is creamy but not soupy (it may not require all 7 cups of broth). This could take an hour or more depending on your farro.
  6. Remove the saucepan from the heat and stir in the sour cream, 1/4 cup of the Parmigiano-Reggiano, and pepper to taste. Gently fold in the roasted and chopped squash. Top with remaining Parmesan cheese and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.37
Ingredient
1 bay leaf
¼ teaspoons caraway seeds
1 pinch cayenne
½ cups dry white wine
5.5 cups farro
1 teaspoon ground coriander
½ teaspoons ground cumin
6 cups low sodium chicken broth
some olive oil
½ cups pecorino cheese
2 tablespoons sage
¼ cups shallots
5.5 tablespoons sour cream
1 teaspoon sweet paprika
1 tablespoon unsalted butter
Price
$0.02
$0.06
$0.01
$1.63
$9.82
$0.12
$0.07
$4.32
$1.00
$1.00
$1.24
$0.33
$0.45
$0.06
$0.12
$20.24
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Nutritional Information

Quickview
907k Calories
26g Protein
24g Total Fat
149g Carbs
37% Health Score
Limit These
Calories
907k
45%

Fat
24g
37%

  Saturated Fat
6g
42%

Carbohydrates
149g
50%

  Sugar
3g
4%

Cholesterol
19mg
6%

Sodium
684mg
30%

Alcohol
2g
11%

Get Enough Of These
Protein
26g
53%

Copper
6mg
349%

Manganese
2mg
135%

Fiber
29g
117%

Selenium
70µg
101%

Vitamin B3
11mg
59%

Phosphorus
566mg
57%

Magnesium
161mg
40%

Iron
5mg
33%

Zinc
4mg
30%

Vitamin B6
0.57mg
28%

Vitamin B1
0.37mg
25%

Potassium
811mg
23%

Vitamin B2
0.34mg
20%

Calcium
188mg
19%

Vitamin E
2mg
15%

Vitamin K
13µg
13%

Folate
47µg
12%

Vitamin A
376IU
8%

Vitamin B5
0.64mg
6%

Vitamin B12
0.36µg
6%

Vitamin C
1mg
1%

covered percent of daily need

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