One Pot Autumn Vegetable Farrotto

By Jamie Vespa

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.

Ingredients

• 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. 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. 2

   Bring broth to a simmer over medium heat in a saucepan.

3. 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.