Heirloom Squash Farrotto

For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice. No endless stirring required!
4 MAIN-COURSE SERVINGS
October 2010

INGREDIENTS

  • 1 tablespoon cumin seeds
  • 1 cup plain whole-milk yogurt
  • 2 1/2 tablespoons (or more) fresh lemon juice, divided
  • 3 garlic cloves; 1 minced, 2 thinly sliced
  • Nonstick vegetable oil spray
  • 4 cups 1/2-inch cubes peeled butternut squash
  • 4 tablespoons olive oil, divided
  • 2 cups semi-pearled farro
  • 2 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
  • 3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/2 cup fresh cilantro leaves
  • Extra-virgin olive oil

PREPARATION

  • 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.
  • 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.
  • Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
  • 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.
  • 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.
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