Farro Risotto with Butternut Squash, Ham & Peas

While traditional risotto recipes made with rice require diligent stirring and timing, our farro version is almost impossible to overcook, thanks to the ancient grain’s firm, chewy texture – plus it adds a robust nuttiness!

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Prep Time
45 min
Cook Time
45 min
90 min


  • 1 2-lb butternut squash, peeled, seeded and cut into 1/2-inch dice
  • 3 tbsp olive oil, divided
  • 3 tbsp finely chopped fresh rosemary, divided
  • 3 tbsp finely chopped fresh sage, divided
  • Sea salt and fresh ground black pepper, to taste
  • 1 1/2 cups semi-pearled farro
  • 3 cups low-sodium chicken stock
  • 1 medium yellow onion, finely diced
  • 3 oz all-natural, uncured smoked ham, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 cup frozen peas, thawed
  • 2 tbsp fresh lemon juice
  • 1/3 cup finely grated low-fat Parmesan cheese


  1. Preheat oven to 400°F. In a large bowl, toss squash, 1 tbsp oil, 1 tbsp rosemary, 1 tbsp sage and salt and black pepper. Arrange in a single layer on a parchment-lined baking sheet and roast in oven for 50 minutes, gently turning once with a thin spatula, until softened and light golden in color. (
  2. MAKE-AHEAD OPTION: Prepare through Step One up to 24 hours in advance.)
  3. Meanwhile, fill a large bowl with 5 cups cold water. Add farro and soak for 30 minutes. With a fine mesh strainer, drain farro. Set aside.
  4. In a medium saucepan, bring stock to a boil. Reduce heat to low and keep on heat until needed.
  5. In a 3 1/2-qt sauté pan, heat remaining 2 tbsp oil on medium. Add onion and ham and cook, stirring often, until onion is translucent and ham begins to brown slightly along edges, about 6 minutes. Add garlic, pepper flakes, remaining 2 tbsp rosemary and 2 tbsp sage and cook for 2 minutes.
  6. Add farro and stir well to coat. Add 1 cup water and cook, stirring frequently, for 3 to 4 minutes, until absorbed. Add enough stock to cover farro by 1/2-inch (about 2 cups) and simmer, stirring often, until absorbed. Gradually add remaining stock, stirring often and allowing stock to absorb, about 30 minutes total.
  7. Once most liquid has absorbed, stir in squash and peas. Cook, stirring often, until squash is heated through, about 3 minutes. Stir in lemon juice, Parmesan and season with salt and black pepper, to taste.

Nutrition Information

  • Serving Size 1 cup serving
  • Calories 252
  • Carbohydrate Content 36 g
  • Cholesterol Content 13 mg
  • Fat Content 9 g
  • Fiber Content 5 g
  • Protein Content 11 g
  • Saturated Fat Content 2 g
  • Sodium Content 479 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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