Freekeh Risotto with Butternut Squash, Sage and Ricotta

So freekeh, yes? Freekeh is an ancient grain similar to farro or quinoa that’s been a staple in Middle Eastern diets for centuries. It’s nutty, tender texture is not only delicious, it’s high in vitamins and minerals, as well as fiber and protein. In fact, freekeh has more fiber than brown rice or quinoa. It also has a relatively low glycemic index when compared to other grains. This riff on the ultimate Italian comfort food— risotto— gets a healthy kick from this lovely grain, along with those delicious Fall flavors of butternut squash and sage. A swirl of ricotta and a dash of parmesan brings that touch of richness that we all love in a risotto. A perfect vegetarian lunch or dinner for those chilly winter evenings.

Find this recipe & article on The Purist.

Freekeh Risotto.jpg

Serves 4

INGREDIENTS

1 small butternut squash, peeled and cut into ½” cubes (approximately 18 oz.)
10 sage leaves
⅓ cup low fat ricotta
½ cup flat leaf parsley, finely chopped
¼ cup freshly grated parmesan, plus more for serving
3 tbsp olive oil, divided
1 small onion, finely chopped (approximately 1 cup)
1 cup cracked freekeh
2 ½ cups vegetable stock
2 cloves garlic, minced
1 tbsp lemon juice
2 tsp lemon zest
Kosher salt and pepper

METHOD

Preheat oven to 425F.

On a parchment lined sheet pan, toss squash with 1 tbsp olive oil, sage, salt and pepper. Roast for 20 minutes, tossing once halfway thru— until squash is tender and slightly browned on edges.

In a small bowl, combine ricotta and parsley. Season with salt and pepper.

Heat the remaining olive oil in a large frying pan over medium heat. On a separate burner in a pot, add stock and heat over medium heat. To the pan, add the onion, garlic and a pinch of salt, and cook for 3–4 minutes or until the onion begins to soften. Add the freekeh and stir well to coat. Add a ladleful of hot stock. Cook, stirring, until most of the stock has been absorbed before adding the next. Continue to cook for 12-14 minutes or until all the stock has been absorbed and the freekeh is tender. Stir through the ricotta mixture and roasted squash until heated through. Add salt and pepper to taste. Finish with lemon zest and grated parmesan and serve immediately.

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Charred Leeks Vinaigrette with Endive, Peas and Cannellini Beans