Farro Risotto with Squash, Cranberries and Pecans | Just A Pinch Recipes
Preheat stock to a warm simmer, and keep warm. Preheat oven to 400 degrees. Place butternut squash on a baking sheet lined with parchment paper. Spray with olive oil. Roast...
Ingredients
- 2 tablespoon(s) butter
- 1 medium shallot, chopped
- 2 cup(s) farro
- 1/2 cup(s) white wine, dry
- 4 cup(s) chicken broth or stock
- 2-3 cup(s) butternut squash, cubed
- 1 teaspoon(s) paprika
- 1 teaspoon(s) cinnamon
- 1 cup(s) glazed pecans, chopped
- 1 cup(s) dried cranberries
- 1-2 tablespoon(s) maple syrup
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