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From Chef Georgette Farkas
A Note From Chef Farkas:
Farroto is a risotto-like dish that incorporates farro instead of rice. This farroto is full of fall flavor, with the sweetness of the butternut squash nicely offset by the radicchio's hint of bitterness. It has the heartiness of a good risotto with a little added texture, not to mention the crunch of the toasted pumpkin seeds as a finishing touch. Cooking the dish can take between 45 minutes and 1 hour, as you want to thoroughly soften the vegetables.
- 3 cups vegetable stock, warmed to a simmer
- 1 cup farro
- 1 cup onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 sprigs thyme
- 2 sprigs sage
- 1/3 cup olive oil
- 1/4 cup white wine1 small butternut squash (slice 12 1/4"-disks, then peel and cube the remainder to make 2 cups)
- 1 cup radicchio, halved and thinly sliced
- Dollop of ricotta cheese
- 1/3 cup parmesan, grated
- 1/2 cup pumpkin seeds
- 1/4 tsp saffron (optional)
- Salt and pepper
1. Pre-heat oven to 350F.
2. Line sheet tray with parchment or aluminum foil. Place sliced squash on sheet tray and toss in just enough olive oil to coat. Season with salt and pepper, sprigs of fresh thyme and sage. Bake until squash is cooked through and slightly caramelized around the edges. It can take between 5-10 minutes to bake the squash, depending on how thick you slice it. Remove from oven and set aside.
3. Line a separate sheet tray with parchment or aluminum foil. Place pumpkin seeds on tray and toss in 1 tbs. olive oil, allspice and salt and pepper to taste. Bake approximately 10 minutes, or until crisp and very lightly browned. Remove and set aside.
4. Add 3 tbs. olive oil to a large heavy bottomed saucepan over medium heat. Add onion, cubed squash and garlic and cook, stirring until onion is translucent and squash is quite soft. Take your time with this step, as cooking the squash thoroughly will enable it to melt into the farroto. Add farro and cook, stirring until farro is very lightly toasted. Add white wine and cook, stirring until wine is mostly evaporated.
5. Add 1 cup warm vegetable stock and cook, stirring occasionally over low flame. If you choose to include saffron, incorporate it at this point. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary with the pot you use and the strength of the flame. Once farro is cooked through, fold in finely sliced radicchio and cook just until wilted.
6. Turn off flame and fold in grated parmesan. It is best not to cook farro further once parmesan has been added. Season with salt and pepper to taste. Transfer to warm serving plates or platter and garnish with slices of roasted butternut squash, and a spoonful of ricotta seasoned with salt. Sprinkle toasted pumpkin seeds over the top and serve.