Description
If you’re craving a comforting dish to warm you during the brisk autumn months, look no further than this One Pot Autumn Vegetable Farrotto. This hearty recipe combines seasonal favorites like butternut squash and Brussels sprouts with the delightful chewiness of farro, all cooked in one pot for minimal mess. It’s creamy and satisfying without being heavy, making it perfect for cozy family dinners or a quick weeknight meal. The enticing aromas of sautéed garlic and fresh thyme will fill your kitchen, inviting everyone to gather around the table. Top it off with crunchy pepitas for added texture and flavor.
Ingredients
Scale
- 1 Tbsp. extra-virgin olive oil
- 2 cups peeled and diced butternut squash
- 2 cups halved Brussels sprouts
- 1 red onion (sliced into 1/2-inch strips)
- 2 cups baby bella mushrooms (roughly chopped)
- 3 cloves minced garlic
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 cup dry farro
- 6 fresh thyme sprigs
- 32 ounces reduced-sodium vegetable broth
- 1/3 cup freshly grated parmesan cheese
- 3 Tbsp. pepitas (pumpkin seeds)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add diced butternut squash and sauté for 7 to 8 minutes until softened.
- Stir in Brussels sprouts, red onion, and mushrooms; cook for an additional 10 to 12 minutes until softened.
- Lower heat to medium; add minced garlic, salt, and pepper; cook for 1 minute.
- Incorporate dry farro and thyme sprigs; toast for 2 minutes while stirring.
- In a separate saucepan, bring vegetable broth to a simmer.
- Gradually add warm broth to the farrotto mixture one cup at a time. Stir often, allowing each cup to be absorbed before adding more—this should take about 45 minutes.
- Once all broth is absorbed, remove from heat, discard thyme stems, and stir in Parmesan until melted. Serve topped with pepitas.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg