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Winter Risotto with Farro and Arborio Rice
I CAN COOK THAT23Ingredients
105Minutes
330Calories
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Ingredients
US|METRIC
10 SERVINGS
- 2 cups butternut squash (peeled and cubed)
- 1 cup brussels sprouts (halved)
- 3 sweet potatoes (divided)
- 2 shallots (halved)
- 2 Tbsp. olive oil
- 1/2 tsp. fresh thyme leaves
- 1/4 tsp. chopped fresh rosemary leaves
- salt
- pepper
- 2 Tbsp. unsalted butter (or margarine to make vegan)
- 3 cups water
- 1 cup farro (uncooked)
- 6 cups chicken stock (or vegetable stock to keep vegetarian)
- 2 Tbsp. olive oil
- 1 shallot (large, minced)
- 2 cloves minced garlic
- 5/8 cup arborio rice
- 1/2 cup white wine
- 2 Tbsp. Parmesan cheese (omit for vegan version)
- salt
- pepper
- rosemary (optional)
- thyme (optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium420mg18% |
| Potassium670mg19% |
| Protein10g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A180% |
| Vitamin C30% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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