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For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!
Recipe information
Total Time
1 minutes
Yield
4 main-course
Ingredients
1
1
2
3
4
4
2
2
3
1
1
Preparation
Step 1
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
Step 2
Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
Step 3
Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
Step 4
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.
Step 5
Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.
Nutrition Per Serving
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Reviews (17)
Back to TopAbsolutely Delicious! The yogurt just brings all the ingredients together.Very happy to add this to my healthy recipes. I added a little more olive oil once I blended all the ingredients together, it was a bit dry and added a ton of cilantro . I wish there was a dressing. What i did was pickled the sliced red onions in lemon juice with a little bit of salt. Love this recipe. Definitely Recommend it.
jessicaol
Brooklyn, NY
5/16/2020