Martha Stewart Baked Farro Risotto with Golden Vegetables and Goat Cheese

Martha Stewart baked farro risotto with golden vegetables and goat cheese takes 60 minutes and nutty farro, butternut squash and golden beets to make a creamy vegetarian main. Save this cozy weeknight dinner for fall, chilly evenings or meatless Mondays, because it's a hands-off baked one-pan dish.

Stir the pan and the roasting vegetables halfway through the bake, because that is what turns the farro creamy and browns the squash and beets in places. Skip it and the grains cook unevenly while the vegetables steam instead of caramelizing.

Martha grates half of the squash and beet straight into the farro, so they melt into the grains and sweeten the whole pot. She roasts the diced vegetables separately with sage on the upper rack, which keeps them golden and firm instead of mushy.

Martha Stewart Baked Farro Risotto with Golden Vegetables and Goat Cheese

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

560

kcal

Farro simmers in broth with grated squash and beet until it turns tender and creamy like risotto, with no constant stirring. Crisp-edged roasted vegetables, sage and tangy goat cheese go on top.

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
  

• 1 tablespoon minced garlic (from 2 to 3 cloves)
  

• 1 1/2 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
  

• 1/4 cup fresh sage leaves
  

• 4 ounces fresh goat cheese, crumbled
  

• Toasted pepitas, for serving (optional)
  

Directions

• Start the farro: Preheat the oven to 375°F with racks in the upper and lower thirds, then heat 2 tablespoons oil in a large ovenproof skillet over medium. Add the garlic and cook about 30 seconds until fragrant.
• Add the grains: Stir in the farro, the grated squash and grated golden beet, and the broth, then season generously with salt and pepper. Bring it to a boil, cover and bake on the lower rack for 15 minutes.
• Roast the vegetables: Toss the diced squash and diced beet with the sage and the remaining 3 tablespoons oil on a rimmed baking sheet, then season to taste. Roast in a single layer on the upper rack for 30 to 40 minutes, stirring the vegetables and the risotto halfway through.
• Check for doneness: The vegetables should be golden brown in places and the farro tender when the time is up. If the farro still has a bite, give it a few more minutes.
• Finish and serve: Stir half of the goat cheese into the farro, adding hot water as needed until it turns creamy, then season to taste. Serve topped with the roasted vegetables, the remaining cheese, the pepitas and a drizzle of oil.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Nordic Ware half sheet pan, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different squash or beet?

Yes, red beets work, though they will tint the whole pot pink and taste a little earthier. Acorn or kabocha squash can replace butternut, but peel and cut them to the same half-inch dice so they roast in the same time.

How do I store and reheat leftovers?

Keep the farro in an airtight container in the fridge, and store the roasted vegetables and cheese separately. It holds about 4 days, and a splash of broth or water while reheating brings the creaminess back.

Can I make this vegan or skip the goat cheese?

Leave out the goat cheese and stir in a spoonful of olive oil and a squeeze of lemon at the end instead. You lose the creaminess and tang, so taste for salt before serving.

Do I need an ovenproof skillet?

You do, since the farro starts on the stovetop and finishes in the oven. If yours has a plastic handle, sauté the garlic in any pan, then move everything into a Dutch oven or a covered baking dish.

What is the most common mistake with baked farro?

Crowding the vegetables on the baking sheet is the big one, because they steam and turn soft instead of browning. Spread them in a single layer, and use two sheets if you need to.