I can’t get enough of this creamy farro risotto with brown butter-roasted butternut squash, sage, spinach, and Parmesan. It’s hearty, nutty, and packed with the kind of flavor that makes a vegetarian side dish steal the spotlight.

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I’m obsessed with this Butternut Squash & Parmesan Farro Risotto because it hits that creamy, nutty, deeply savory spot without feeling heavy. I love how the butternut squash turns sweet and rich, then gets folded into a chewy whole-grain risotto that actually has bite.

And the Parmesan? Salty, sharp, and exactly what pulls the whole bowl together.

This is the kind of side I keep sneaking forkfuls of before dinner even makes it to the table. But honestly, I’d eat it as the main event.

No tiny polite serving. A big bowl, all mine, happily so.

Ingredients

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Pearled farro makes it chewy, cozy, and way more filling than regular rice.
Butternut squash brings that sweet, soft bite that feels like fall dinner.
Olive oil helps everything roast and sauté without tasting heavy or greasy.
Butter adds the creamy, rich finish you’ll definitely notice.
Yellow onion gives the risotto a mellow, savory base from the start.
Garlic makes it smell amazing and keeps the flavor from feeling flat.
Fresh sage is earthy, cozy, and basically made for squash.
White wine adds a little tang so it doesn’t taste too rich.
Warm broth slowly turns the farro tender and risotto-like.
Baby spinach sneaks in greens, plus it wilts down like no big deal.
Parmesan brings salty, nutty flavor and that creamy finish everyone wants.
Lemon zest brightens things up if the bowl feels a little heavy.
Pine nuts or parsley add crunch, freshness, and a pretty little finish.

Ingredient Quantities

1 1/2 cups pearled farro, rinsed

1 pound butternut squash, peeled and cut into 1 inch cubes

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

1 small yellow onion, finely chopped

2 garlic cloves, minced

8 to 10 fresh sage leaves

1/2 cup dry white wine

4 to 5 cups low sodium vegetable or chicken broth, warmed

3 cups packed fresh baby spinach

3/4 cup freshly grated Parmesan cheese

Salt to taste

Freshly ground black pepper to taste

1 teaspoon lemon zest, optional

2 tablespoons toasted pine nuts or chopped parsley for garnish, optional

How to Make this

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1. Preheat oven to 400 F. Toss butternut squash with 2 tablespoons olive oil, salt and pepper, spread on a baking sheet and roast until tender and caramelized, about 25 to 30 minutes.

2. Warm 4 to 5 cups low sodium vegetable or chicken broth in a saucepan over low heat and keep at a gentle simmer.

3. In a large deep skillet or wide saucepan, melt 2 tablespoons of the unsalted butter over medium heat. Add 8 to 10 sage leaves and cook until butter foams and turns light brown and the sage becomes crisp, about 2 to 3 minutes. Remove and reserve the crisped sage and browned butter.

4. Add the remaining 1 tablespoon butter to the pan, then add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

5. Add 1 1/2 cups rinsed pearled farro to the pan and stir to coat in the butter, toasting for 1 to 2 minutes.

6. Pour in 1/2 cup dry white wine and stir until mostly absorbed.

7. Add warm broth one ladleful at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue until the farro is tender and creamy, about 20 to 30 minutes total, using 4 to 5 cups broth as needed.

8. Stir in the roasted butternut squash, 3 cups packed fresh baby spinach, and 3/4 cup freshly grated Parmesan cheese. Cook until the spinach wilts and the cheese melts, adding a splash more broth if you want a looser risotto consistency.

9. Fold in the reserved crisped sage leaves and lemon zest if using. Taste and adjust salt and freshly ground black pepper.

10. Serve hot, topped with 2 tablespoons toasted pine nuts or chopped parsley and extra Parmesan if desired.

Equipment Needed

1. Oven and baking sheet
2. Large saucepan for warming broth
3. Large deep skillet or wide sauté pan
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Ladle
8. Box grater or microplane for Parmesan and zest
9. Serving bowls and spoon

FAQ

Can I use whole grain farro instead of pearled farro? Whole grain farro will take longer to cook and may need more liquid. Parboil whole farro separately for about 15 to 20 minutes before adding to the risotto to match the texture and reduce final cooking time.

How do I know when the farro is done? The farro should be tender with a slight chew, similar to al dente pasta. Taste a few grains after 20 to 25 minutes of simmering with the broth and continue adding liquid and cooking until the texture is right.

Can I make this dish vegan? Yes. Use vegetable broth, replace the 3 tablespoons butter with olive oil or a plant butter, and omit or use a vegan Parmesan alternative. Adjust salt to taste since plant cheeses vary in saltiness.

How should I reheat leftovers? Gently reheat on the stove over low heat with a splash of broth or water to loosen the texture. You can also microwave covered, stirring and adding a little liquid if needed.

Can I roast the squash ahead of time? Absolutely. Roast the squash until tender, cool, and refrigerate up to 3 days. Add it in toward the end of finishing the risotto so it warms through without falling apart.

What can I substitute for white wine? Use an equal amount of additional warmed broth plus 1 teaspoon white wine vinegar or lemon juice to replicate the acidity, or skip it and add a splash of lemon juice at the end to brighten the flavors.

Butternut Squash & Parmesan Farro Risotto Recipe Substitutions and Variations

Farro: Substitute pearled barley or arborio rice for a similar creamy texture and cooking time adjustment; use whole-grain farro if you prefer chewier bites.
Butternut squash: Use diced sweet potato or pumpkin in equal volume for similar sweetness and roastability.
Parmesan cheese: Swap with Pecorino Romano for a saltier, sharper flavor or a vegetarian hard cheese for a rennet-free option.
Dry white wine: Replace with an equal amount of dry vermouth or extra broth plus 1 tablespoon white wine vinegar or lemon juice to add acidity.

Pro Tips

– Roast the squash on a single layer and give the pan space. Crowding the cubes makes them steam instead of caramelize, so use two trays if needed and turn them once halfway through for even browning.

– Keep the broth barely simmering in a separate pot and add it hot. Cold broth slows cooking and can make the farro take much longer to release its starches, so warm liquid keeps the texture creamy and predictable.

– Brown the butter and crisp the sage carefully. Watch the heat closely once the butter foams, because it goes from nutty brown to burnt quickly. Remove the sage as soon as it is crisp so it stays delicate and not bitter.

– Taste for doneness rather than strictly timing. Pearled farro varies, so start checking for chewiness around 18 minutes. If you want a looser, risotto-like finish, save a ladle or two of broth to finish instead of adding it all.

– Finish with texture and brightness. Stir in the cheese off the heat for a silkier result, and add the lemon zest or a small splash of vinegar at the end to lift the richness. Toasted pine nuts or fresh parsley add contrast and a fresh finish.

Butternut Squash & Parmesan Farro Risotto Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

568

kcal

Equipment: 1. Oven and baking sheet
2. Large saucepan for warming broth
3. Large deep skillet or wide sauté pan
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Ladle
8. Box grater or microplane for Parmesan and zest
9. Serving bowls and spoon

Ingredients

1 1/2 cups pearled farro, rinsed
1 pound butternut squash, peeled and cut into 1 inch cubes
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
8 to 10 fresh sage leaves
1/2 cup dry white wine
4 to 5 cups low sodium vegetable or chicken broth, warmed
3 cups packed fresh baby spinach
3/4 cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste
1 teaspoon lemon zest, optional
2 tablespoons toasted pine nuts or chopped parsley for garnish, optional

Directions

Preheat oven to 400 F. Toss butternut squash with 2 tablespoons olive oil, salt and pepper, spread on a baking sheet and roast until tender and caramelized, about 25 to 30 minutes.
Warm 4 to 5 cups low sodium vegetable or chicken broth in a saucepan over low heat and keep at a gentle simmer.
In a large deep skillet or wide saucepan, melt 2 tablespoons of the unsalted butter over medium heat. Add 8 to 10 sage leaves and cook until butter foams and turns light brown and the sage becomes crisp, about 2 to 3 minutes. Remove and reserve the crisped sage and browned butter.
Add the remaining 1 tablespoon butter to the pan, then add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Add 1 1/2 cups rinsed pearled farro to the pan and stir to coat in the butter, toasting for 1 to 2 minutes.
Pour in 1/2 cup dry white wine and stir until mostly absorbed.
Add warm broth one ladleful at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue until the farro is tender and creamy, about 20 to 30 minutes total, using 4 to 5 cups broth as needed.
Stir in the roasted butternut squash, 3 cups packed fresh baby spinach, and 3/4 cup freshly grated Parmesan cheese. Cook until the spinach wilts and the cheese melts, adding a splash more broth if you want a looser risotto consistency.
Fold in the reserved crisped sage leaves and lemon zest if using. Taste and adjust salt and freshly ground black pepper.
Serve hot, topped with 2 tablespoons toasted pine nuts or chopped parsley and extra Parmesan if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.