One Pot Autumn Vegetable Farrotto
Autumn Vegetable Farrotto is a whole-grain, one-pot wonder loaded with fall produce, parmesan, and thyme. This rustic vegetarian main is weeknight-friendly and perfect for the cooler weather months.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 or chicken broth
- 1/3 cup freshly grated parmesan cheese
- 3 Tbsp. pepitas (pumpkin seeds)
Instructions
- 1
Heat oil in a Dutch oven over medium-high. Add butternut squash; cook 7 to 8 minutes, stirring occasionally, until squash starts to soften. Add Brussels sprouts, red onion, and mushrooms; cook 10 to 12 minutes, stirring occasionally, until softened. Reduce heat to medium. Add garlic, salt, and pepper; cook 1 minute. Add farro and thyme; cook 2 minutes, stirring often.
- 2
Bring broth to a simmer over medium heat in a saucepan.
- 3
Add broth mixture in 1-cup increments, stirring occasionally, cooking until the liquid is almost completely absorbed before adding the next cup, about 45 minutes total. (The farro should be at a medium simmer throughout cooking.) Remove pan from heat; remove and discard thyme stems, and stir in Parmesan. Divide farrotto evenly among 6 shallow bowls; top evenly with pumpkin seeds.