Butternut Farrotto (Risotto) with Taleggio and Sage
What’s so unique about this recipe is that while its ingredients are rich with history, together they put a contemporary spin on risotto. Farro’s firm and chewy character is perfect for risotto, where as Taleggio is supple with a full taste. These two ingredients bring texture to the sweet butternut squash, which has a slightly nutty aroma. The result is a very creamy, buttery risotto; a rustic, hearty dish for the season, flavored with the classic Italian winter tones of sage and garlic.
Ingredients
- 2 tbsp. unsalted butter
- 1 large onion, chopped (2 cups)
- 1 medium butternut squash (2 ½ lbs.), peeled, seeded and cut into ½ “ cubes (6 cups)
- 2 cloves garlic, finely chopped
- 2 cups dried Farro
- 1 can (14 ½ oz.) chicken or vegetable broth
- ½ cup water
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 8 oz. Il Villaggio Taleggio Cheese, rind removed (3/4 cup packed) (6 oz. trimmed)
- 1 tbsp. fresh chopped sage and whole sage leaves to decorate (or 1 tsp. dried sage)
- ⅓ cup grated Il Villaggio Parmigiano-Reggiano, plus additional for serving
At a glance
Recipe type: Dinner
Cuisine: Italian
Serves: 4
Prep time:
Cook time:
Total time:
Instructions
- Preheat oven to 400 F. Heat butter in oven proof Dutch oven, set over medium heat. Add onion and cook, stirring occasionally, until wilted, 4 minutes. Increase heat to medium high, stir in squash, and cook 4 minutes, stirring occasionally.
- Stir in garlic and farro until coated. Stir in broth, water, salt and pepper. Break up Taleggio into (1”) chunks, dropping into pan. Bring mixture to simmer, stirring until cheese is melted. Stir in sage, and sprinkle on Parmigiano-Reggiano.
- Cover and bake until liquid is almost absorbed, about 25 minutes. Remove from oven; let stand 10 minutes. Stir together and serve with Parmigiano cheese, and garnish with sage.
