Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Baked Farro Risotto with Golden Vegetables and Goat Cheese Be the first to rate & review! By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on December 2, 2020 Rate Print Share Photo: Chris Simpson Prep Time: 30 mins Total Time: 1 hr Servings: 4 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. Ingredients 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon minced garlic (from 2 to 3 cloves) 1 ½ cups farro, rinsed and drained 1 cup grated butternut squash, plus 1 ½ cups in a ½-inch dice 1 cup peeled, grated golden beet, plus 1 ½ cups in a ½-inch dice 4 cups vegetable broth Kosher salt and freshly ground pepper ¼ cup fresh sage leaves 4 ounces fresh goat cheese, crumbled Toasted pepitas, for serving (optional) Directions 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. 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. Originally appeared: Martha Stewart Living, December 2020 Rate It Print