This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and texture. 

Martha Stewart Living, December 2020

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Credit: Chris Simpson

Recipe Summary

prep:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.

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  • On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.

  • Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.

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