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Farrotto With Roasted Acorn Squash

 
Farrotto With Roasted Acorn Squash
Image ©
 
One serving costs about $3.38 One serving costs about $3.38

$3.38 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:12%

Spoonacular Score: 12%

 

Farrotto With Roasted Acorn Squash requires roughly 1 hour and 30 minutes from start to finish. This recipe serves 6 and costs $3.38 per serving. One portion of this dish contains roughly 26g of protein, 24g of fat, and a total of 908 calories. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires sugar, paprika, pecorino cheese, and cream. It works well as a pretty expensive main course. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is good. If you like this recipe, you might also like recipes such as Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash, Heirloom Squash Farrotto, and Heirloom Squash Farrotto.

Ingredients

Servings:
1
1 bay leaf
bay leaf
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 and pepper
black kosher salt and pepper
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
0.5 cup
0.5 cup pecorino cheese
pecorino cheese
2 Tbsps
2 Tbsps to 3 sage
to 3 sage
2 Tbsps
2 Tbsps to 3 sage
to 3 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
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 and pepper
some
black kosher salt and pepper
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
0.5 cup pecorino cheese
0.5 cup
pecorino cheese
2 Tbsps to 3 sage
2 Tbsps
to 3 sage
2 Tbsps to 3 sage
2 Tbsps
to 3 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

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: $3.75
Ingredient
1 bay leaf
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
some black kosher salt and pepper
6 cups low sodium chicken broth
some olive oil
½ cups pecorino cheese
½ cups pecorino cheese
2 tablespoons to 3 sage
2 tablespoons to 3 sage
¼ cups shallots
5.5 tablespoons sour cream
1 teaspoon sweet paprika
1 tablespoon unsalted butter
Price
$0.02
$0.02
$0.06
$0.01
$1.63
$9.82
$0.12
$0.07
$0.02
$4.32
$1.00
$1.00
$1.00
$1.24
$1.24
$0.33
$0.45
$0.06
$0.12
$22.51

Nutritional Information

Quickview
943 Calories
29g Protein
26g Total Fat
150g Carbs
39% Health Score
Limit These
Calories
943k
47%

Fat
26g
41%

  Saturated Fat
8g
51%

Carbohydrates
150g
50%

  Sugar
3g
4%

Cholesterol
28mg
10%

Sodium
584mg
25%

Alcohol
2g
11%

Get Enough Of These
Protein
29g
58%

Copper
13mg
652%

Manganese
2mg
146%

Fiber
29g
118%

Selenium
72µg
103%

Phosphorus
626mg
63%

Vitamin B3
11mg
59%

Magnesium
168mg
42%

Iron
6mg
34%

Zinc
4mg
32%

Calcium
289mg
29%

Vitamin B6
0.57mg
29%

Vitamin B1
0.38mg
25%

Potassium
827mg
24%

Vitamin B2
0.38mg
22%

Vitamin E
2mg
15%

Vitamin K
13µg
13%

Folate
47µg
12%

Vitamin A
412IU
8%

Vitamin B12
0.45µg
8%

Vitamin B5
0.67mg
7%

Vitamin C
1mg
1%

covered percent of daily need

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