• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 30 mins
• Cook Time: 60 mins
• Total Time: 1 hour
• Yield: 4
• Category: vegetarian Main
• Method: stove top
• Cuisine: Northwest

Farro Risotto with roasted acorn squash and Radish Top Pesto- a delicious vegetarian main course, perfect for fall! Sub arugula for the radish tops if need be!

• 2 C dry farro
• 4 C  water or stock
• 3 T butter
• ——-
• 4 T grated reggiano cheese
• 1 Cup stock
• ——-
• 1 Acorn squash
• 1 T olive oil
• pinch salt, pepper and cayenne
• —–
• 1 C radish leaves packed ( or sub arugula)
• 2 Cloves garlic
• ⅓ C oil
• ¼ tsp salt
• 1 ½ tsp lemon juice
• ¼ C Parmesan
• ¼ C toasted almonds
• ——
• handful of bitter greens for garnish ( mizuna, arugula)

Instructions

1. 1Pre-heat oven to 350F
2. 2Slice acorn squash, into 4 rings, ¾ inch thick, remove seeds. Brush sides with olive oil, Sprinkle with salt, pepper and a dash cayenne, and bake on a baking sheet for 35 minutes.
3. 3Bring farro, water ( or stock) and butter to a boil in a medium pot. Once boiling, cover, and simmer on low for 25 minutes, or until water has evaporated.
4. 4Make the radish top pesto -pulse all ingredients -radish tops or arugula, garlic, oil, salt, lemon juice, Parmesan and toasted almonds–  in a food processor until combined ( don’t blend too smooth, leave a little granular).
5. 5Make the risotto- once farro is cooked, add 1 cup stock and simmer over medium heat, until warmed through, add cheese, stir, and adjust salt.
6. 6To assemble, place an acorn squash ring on a plate, fill with risotto, top with pesto, and scatter bitter greens around the plate.