Butternut Farrotto
with Creamed Spinach
Risotto is typically made with starchy short-grain Arborio rice. Instead, we use the ancient whole grain farro to create a nuttier, chewier "farrotto". These savory flavors are amplified by velvety creamed spinach and toasted almonds. Sweet butternut squash and tart, dried currants complement this earthy winter supper.
Nutrition (per serving)
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INGREDIENTS
- 6 oz diced butternut squash
- 1 yellow onion, peeled and diced (divided)
- 6 oz farro
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 1/4 cup dried currants
- 1 pinch ground nutmeg
- 2 tbsp sliced almonds
- 1 garlic clove, peeled and minced
- 8 oz teen spinach
- 6.76 floz coconut milk, half reserved for your own use
- 2 tbsp nutritional yeast
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp vegetable oil in medium saucepan over medium heat. Add squash and a pinch of salt and pepper and cook, stirring occasionally, until browned and tender, 18 to 20 minutes. (4-servings: use 2 tbsp vegetable oil) (TIP: For 4-servings, cook squash in 2 batches.)
Add just half the onion and ¼ tsp salt to squash and cook until softened, 3 to 5 minutes. Stir in farro, lemon juice, currants, just a pinch of nutmeg, 1 tbsp water, and a pinch of pepper. Cook until warmed through, about 1 minute. (4-servings: use ½ tsp salt, 2 tbsp water)
Meanwhile, toast almonds in large nonstick skillet over medium heat, tossing frequently, until lightly browned, 2 to 3 minutes. Transfer to medium bowl and wipe skillet clean.
Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add garlic and remaining onion and cook until softened, 3 to 5 minutes. Stir in spinach, just half the coconut milk, nutritional yeast, ¼ tsp salt, and a pinch of pepper and cook until spinach is wilted, 4 to 5 minutes. (4-servings: use 2 tbsp vegetable oil, ½ tsp salt) (TIP: For 4-servings, wilt spinach in two batches and return all spinach to skillet before stirring in coconut milk.)
Divide farrotto and creamed spinach between serving bowls. Sprinkle with almonds and lemon zest and serve with lemon wedges. Enjoy!
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