Autumn Vegetable farrotto Recipe

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Autumn Vegetable farrotto
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Ingredients
19
Count
Nutrition
314
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Pre-heat the oven to 450 degrees Fahrenheit.
  2. Pour 1 tablespoon of the olive oil into a medium sauce pan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water.
  3. Cook at a gentle simmer, stirring occasionally, until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender.
  4. While the farro is simmering, heat 2 tablespoons of the olive oil in a small sauté pan. Add the onions, season with salt and pepper, and cook over a medium-high flame, stirring frequently. After 3-4 minutes, the onions will begin to caramelize and soften.
  5. Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside.
  6. Place the butternut squash and celery root in an ovenproof nonstick sauté pan, and toss the vegetables in the remaining tablespoon of olive oil. Season with the salt and pepper, and bake in the oven for 5 minutes.
  7. Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges.
  8. Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, resulting in a total of 15 minutes. Remove from the oven and set aside to cool.
  9. To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy.
  10. Check for seasoning, and add the butter, cheeses and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 314.17 Kcal (1315 kJ)
Calories from fat 160.48 Kcal
% Daily Value*
Total Fat 17.83g 27%
Cholesterol 8.53mg 3%
Sodium 835.81mg 35%
Potassium 258.63mg 6%
Total Carbs 33.45g 11%
Sugars 8.11g 32%
Dietary Fiber 6.28g 25%
Protein 5.77g 12%
Vitamin C 11.2mg 19%
Vitamin A 0.2mg 7%
Iron 120.8mg 671%
Calcium 106.8mg 11%
Amount Per 100 g
Calories 43.81 Kcal (183 kJ)
Calories from fat 22.38 Kcal
% Daily Value*
Total Fat 2.49g 27%
Cholesterol 1.19mg 3%
Sodium 116.55mg 35%
Potassium 36.06mg 6%
Total Carbs 4.66g 11%
Sugars 1.13g 32%
Dietary Fiber 0.88g 25%
Protein 0.8g 12%
Vitamin C 1.6mg 19%
Iron 16.8mg 671%
Calcium 14.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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