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Fall Harvest Farro Risotto

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Fall Harvest Farro Risotto

 5 cups Kitchen Basics® unsalted vegetable stock
 2 ½ cups diced butternut squash
 1 ½ cups shredded brussels sprouts
 1 cup Nature’s Earthly Choice™ organic Italian pearled farro, soaked in water 30 minutes and drained
 1 (4 ounces) Montchevre® cranberry cinnamon goat cheese, crumbled
1

In medium saucepot, heat stock to a simmer over medium heat; reduce heat to low.

2

Heat large nonstick skillet over medium-high heat; spray liberally with cooking spray. Add squash; cook and stir 5 minutes or until golden brown. Add Brussels sprouts; cook and stir 3 minutes or until tender-crisp. Add farro; cook and stir 2 minutes. Add stock ½ cup at a time, stirring constantly after each addition until liquid is absorbed; stir in ½ the cheese, and ½ teaspoon each salt and pepper. Makes about 5 cups.

3

Serve risotto sprinkled with remaining cheese.

Nutrition Facts

0 servings

Serving size

1¼ Cups, 1-ounce Cheese

Amount per serving
Calories328
% Daily Value *
Total Fat 10g13%

Saturated Fat 4g20%
Cholesterol 20mg7%
Sodium 478mg21%
Total Carbohydrate 50g19%

Dietary Fiber 8g29%
Total Sugars 11g
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.