Velvety Vegan Farrotto with Butternut Squash

Creamy Vegan Farrotto with Butternut Squash

Vegan farrotto with butternut squash, cashews, miso, and herbs is a tasty winter dinner that is both nourishing and relaxing.

This post is sponsored by Flourist.

Image shows an orange-hued farrotto in a Dutch oven style pot.

Overhead image shows ingredients for a vegan butternut farrotto.

Image shows bowls of whole and cracked farro nestled into one another.

A kitchen scene shows a tray of roasted butternut squash halves and a blender pitcher on the counter.

Years of vegan, vegetarian, and flexitarian living has actually led me to a lot of risottos at various kinds of dining establishments. A few of them entirely impressive, and others … not a lot. I enjoy the velvety, starchy, stick-to-your-ribs nature of the meal. It’s really reassuring, however not in such a way that likes you back I ‘d state. In spite of being SO complete after consuming it, a part of me is constantly still starving after. The very first time I had actually a risotto constructed out of farro, or a “farrotto,” I understood that I had actually stumbled onto something that would please me in all methods.

Farrotto still has that chew to it, that makes it far more intriguing texturally. The taste of the toasted grains equates right to the end too. It’s simple to turn non-rice/alternative risottos into a warm stack of prepared grains with hardly a slick of saucing surrounding them however– practically like a pilaf, truly. In their entire state, lots of alternative grains aren’t as starchy as Arborio rice. They require a little assistance to get to that level of creaminess that we desire. This is where some unique strategy can be found in!

” Breaking” half of the farro grains in the mixer assists launch the natural starch within as they prepare. I would not advise splitting all of the grains due to the fact that you’ll end up with something better to polenta/porridge, instead of a velvety consistency with a lot of entire chewy bits still undamaged. My other trick: I make a saucy mix of drenched cashews, prepared butternut squash, water, and a couple of tasty additions (miso and dietary yeast) to contribute to the farrotto near completion of the cooking procedure. This includes a couple of additional vitamins and some protein to the meal, however it likewise makes it so, so, pleasantly velvety and abundant.

I have actually been utilizing the Alberta-grown farro from today’s partner for a while. Flourist sources all of their premium grade pulses and grains straight from Canadian farmers, and you can truthfully taste the quality. I tend to rip through beans, lentils, and grains rather quick, and I attempt a lots of brand names at the same time. Their item is genuinely exceptional. Up up until I attempted their items, I was just able to discover farro from an Italian supermarket with all-Italian directions on package. GRAIN’s farro takes a trip less range for me AND it has a photo of the farmer on package, which I can’t assist however enjoy.

In general, the openness with this brand name is what I enjoy one of the most. Canada exports a lots of pulse and wheat crops, and GRAIN offers the best variations possible. Their journal is a fantastic resource, too. If you reside in the United States or Canada, GRAIN is running a totally free shipping promo from now up until December 5th, if you require to stockpile for the holidays/your brand-new year’s resolutions;-RRB- Likewise, I have a discount rate code at the bottom of this post!

I hope that you’re all having a fantastic week! To my U.S.A. friends, enjoy your Thanksgiving weekend and keep that calm going:-RRB-

Image shows roasted butternut squash halves on a baking sheet.

Four images show sautéed shallots in a pot, the consistency of starchy cooked farro on a wooden spoon, a butternut squash purée in a blender pitcher, and the butternut purée being added to cooked farro.

A 3/4 angle shot of an orange-hued vegan butternut farrotto dish in an individual serving bowl.

An overhead shot of an orange-hued vegan butternut farrotto dish in an individual serving bowl.

Creamy Vegan Farrotto with Butternut Squash

Vegan farrotto with butternut squash, cashews, miso, and herbs is a tasty winter dinner that is both nourishing and relaxing.

PREPARATION TIME 25 minutes COOK TIME 2 hrs OVERALL TIME 2 hrs 25 minutes

Course Main Dish, Side Meal Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Mixer

Active Ingredients

  • 1 little butternut squash
  • 4 cups low/no-sodium veggie stock
  • 2 1/4 cups filtered water, divided
  • 1 1/2 cups entire farro
  • 1 tablespoon olive oil
  • 1/2 cup carefully diced shallots (about 1 big shallot)
  • 2 garlic cloves, minced
  • 2 sprigs thyme, leaves minced
  • 1/4 cup fresh lemon juice
  • 1/3 cup raw cashews, soaked for a minimum of 2 hours and drained pipes
  • 1 tablespoon mellow miso
  • 1 tablespoon dietary yeast
  • sea salt and ground black pepper, to taste to taste


  • Preheat the oven to 400 ° F. Line a baking sheet with parchment.
  • Cut the butternut squash down the middle lengthwise. Lay both halves, cut side down, on the parchment lined sheet. Move the squash into the oven and roast up until really tender, about 40 minutes.
  • In a medium pan, integrate the veggie stock and 1 cup of the water and location it over medium-low heat. Cover the stock, and let it simmer carefully.
  • Location half of the farro in an upright mixer. Grind the grains on high up until they are uniformly “broken” and look like steel cut oatmeal. Reserve.
  • Make the butternut and cashew cream: Recover 1 cup of prepared butternut squash from the prepared halves, disposing of the seeds. Conserve any additional squash for another usage. In an upright mixer, integrate the squash, cashews, miso, dietary yeast, salt, pepper, and staying water. Mix this mix on high up until it’s entirely smooth. Reserve.
  • Heat the olive oil in a big, heavy pot over medium heat. Include the shallots and cook, stirring often, up until really soft and clear, about 4 minutes. Include the garlic and thyme and stir. Put the entire and “broken” farro into the pot and stir. Keep stirring up until you hear crackling noises and there’s a warm scent, about 2 minutes. Put the lemon juice and 1/4 cup of water into the pot and stir up until the liquid is vaporized.
  • Thoroughly move the warmed veggie stock to the pot with the farro. Stir to integrate and give a boil. Lower the heat to a simmer, cover, and let it prepare for 20 minutes. Then, stir the farrotto a bit and prepare it for another 20 minutes– keep stirring it occasionally at this moment.
  • Transfer the butternut cream to the farrotto pot and stir to integrate. Season kindly with salt and pepper. Bring the farrotto to a boil and simmer, discovered for another 20 minutes. You will require to stir this relatively frequently to prevent sputtering. The farrotto is prepared when the grains appear like they are gently immersed in a velvety sauce. Entire farro grains will still have some chew to them. The farrotto will thicken as it sits, however it absolutely should not be runny.
  • Serve farrotto hot with newly ground black pepper and additional thyme leaves/other greens on top.


  • Dish influenced by the splitting strategy from Cook’s Illustrated, along with dishes from The New york city Times and Food & White wine.
  • I would not replace the butternut with any other kind of squash. You desire that sweet creaminess!
  • This dish is composed with entire farro. I would not attempt it with other variations (pearled, semi-pearled, quick-cooking and so on) without considerably changing the quantity of liquid.

Program Conceal 34 remarks.

  • Donna

    I simply wished to thank you for a charming blog site. I have actually constantly enjoyed your dishes however most notably I enjoy, enjoy how you consist of links to regional business. We require more of this. Thanks a lot. Reply

  • Marta @ What must I consume for breakfast today

    Love the photos and the meal. Reply

  • Tuulia Talvio

    This is stunning, Laura! I so want I might consume farro as rice gets so dull in risottos from time to time. However I’ll need to develop a gf option so that I can attempt this velvety deliciousness:-RRB- Reply

  • valentina|sweet kabocha

    I choose farrotto to risotto too! However my spouse has a more standard taste, and he dislikes pumpkin and squash:( I truly require to welcome a good friend to prepare all the plates he does not like:P This looks too excellent!! Reply

  • Amanda|What’s Cooking

    This looks so excellent! I have actually been yearning a risotto, however I have actually been preventing white rice recently. I can not wait to attempt this. Possibly this evening !! Thank you. Charming images too and your ideas on calm resonate so well with me. xo Reply

  • Nik

    Thank you for this dish and discount rate! I have actually been indicating to buy from Grain for a while and you pressed me over the edge … in addition to the farro (I simply need to make your farroto!) I purchased a few of their blue barley and kabuli chickpeas. Reply

  • Miss Food Fairy

    I’m constantly searching for brand-new methods to utilize farro Laura and this meal looks scrumptious! Pinning for later referral x

  • maya kuijper

    this looks so excellent! I have actually been indicating to attempt farro for ages, appears like I have actually discovered the best dish:-RRB- stunning images too. Reply

  • Julia @ HappyFoods Tube

    I definitely enjoy this dish! I have actually simply utilized my roasted squash to make a soup however I wager this would taste waaay much better. Should discover farro someplace near me!:-RRB- Excellent excellent dish! Reply

  • Heidi Richter

    Oh my goodness, a MUST attempt! Thank you! Reply

  • Renee

    I utilized to stay away from risotto meals when eating in restaurants due to the fact that they were constantly so gummy, goopy, and tasteless. This dish, nevertheless, looks definitely scrumptious. I’m formally consumed with pairing miso and dietary yeast. Thank you for sharing!

    – Renee Reply

  • Jodi

    We went to a meal the other night and the vegetarian choice was a butternut squash risotto. It was seriously scrumptious and I want I might have taken credit for it. I most likely ought to have due to the fact that I believe I consumed over half of it. The so complete yet not complete sensation simply kept me choosing another spoonful (likewise, a couple of glasses of red white wine send my hunger through the roofing system!). It’s a vicious cycle. Anyways, all this to state that when we it’s our time to host this farrotto will be on the table. Stunning, as constantly, Laura. x Reply

  • Alex

    Ooh, cool! This is dazzling. Among the current problems of Bon Appetit likewise included this splitting strategy for making porridge.

    And I looooove these images! Well done as constantly:-RRB- Reply

  • Katie

    We made this the other night, and WOW. I felt incredibly guilty consuming it due to the fact that it tastes so decadent, however it’s all plant based! Reply

  • Amelia

    Simply made this tonight, however replaced natural arborio rice for the farro (for a GF variation). I utilized much less water than required due to the fact that of the rice. This sauce is AMAZING!!! This is the best relaxing winter season meal. Thank you thank you:-RRB- Reply

  • Dee

    Is it simply me or when do you include that other cup of water? I presume you include (based on typical with risotto) as you stir throughout among the 20 minutes periods? Reply

    • Laura

      Oh gosh, you’re completely right. The staying water gets pureed with the butternut squash and cashews. I have actually changed the dish;-RRB-
      – L Reply

      • Dee

        As luck would have it, that’s precisely what I finished with it. Up until now so excellent– sauce tastes scrumptious:-RRB-

  • gloria of Veghead, Etc.

    Made this last night and liked it! Thank you a lot for publishing. I would never ever have actually believed to make this fantastic mix of tastes and to utilize farro!

    As typical, I changed based upon what I had on hand: soaked pumpkin seeds and almond slivers rather of cashews; included sautéed sliced mushrooms; included turmeric and Brand-new Mexican chile powder with the flavorings and changed the thyme with dried rosemary; and utilized microwaved honey nut squash rather of butternut.

    Served over black beans with roasted cabbage wedges and steamed cauliflower along with. Yum!! Thank you for your motivation. Reply

  • Lauren

    Can I utilize a food mill rather of mixer for the farro? I have a quite weak/old mixer. Reply

    • Laura

      I believe you might utilize a food mill, however it might not get the cashews and squash to an absolutely velvety consistency. If you have it around (and not everybody does), you might sub the cashews for the exact same quantity of raw cashew butter so that you can ensure smoother outcomes. However if you aren’t troubled by a little texture, you ought to be great with the dish as is!
      – L Reply

  • Katrina

    I simply found your instagram/website recently and I’m SO pleased I did! Stunning photography and mouth watering-recipes … I enjoy all of it. I made this dish the other day night, and it was a substantial hit! My sweetheart liked it, therefore did I. The texture was fantastic, velvety with the small crunch of farro. Charming mix. It’s an extremely great option to arborio rice. I will make this once again! Thank you Laura, your site is a fantastic motivation to consume healthy and to attempt brand-new tastes! Reply

  • Charlotte

    Hello Laura,

    I made this last night and I have a number of concerns:

    1. I might just discover “quick-cook farro”. What does pearled- semi-pearled describe and is “quick-cook” farro either of those 2?!
    2. Can I freeze this dish?

    The factors I ask this are that the result of my efforts is rather bigger in volume than I was anticipating. Likewise, the texture looks more homogenous and gloopy than that imagined above. This has actually made me not sure that the water amounts were right for the type and amount of farro that we utilized and for the cooking approach. Finally, how would I change this for risotto rice please? I may need to attempt this if I can’t discover entire farro here in Devon, UK! Reply

    • Laura

      Hello Charlotte,
      I understand that numerous kinds of farro are identified in a different way depending upon the nation you reside in. Pearled and semi-pearled variations have a few of the external husk rubbed off to produce a much faster cooking time and a lighter flavour/texture. It seems like you utilized pearled farro from your description of the last result. The Smitten Cooking area website has a fantastic breakdown of various farro types near the bottom of this dish:

      Likewise, yes this dish can be frozen and reheated magnificently.

      And on your last concern, I truthfully have no concept how to transform this specific dish to make it work for risotto rice. I utilize the squash puree with the farro here due to the fact that farro does not have the natural starchy-ness that risotto/arborio rice has. I ‘d need to do some Googling/testing myself to see how it would really deal with the correct amount of liquid. Sorry I can’t provide a more conclusive response. On the advantage, there are several butternut squash risotto dishes online, so I make certain among them would be practical.

      – Laura Reply

  • Kim

    Delicious! I simply made this ahead so that I can serve it on Halloween. So delicious and velvety. I believe the lemon juice is important. Thanks! Reply

  • Lucy

    This is my 2nd time making this dish and I so enjoy it. I simply require to keep in mind to double the dish so I have more leftovers! Reply

  • Stephanie

    I simply made this for the 2nd time– it’s DELICIOUS. My spouse can’t get enough of it. I have actually doubled the dish both times and really delighted I did. Reply

  • Bailey

    A good friend shared your blog site with me recently and I’ve been cooking something from your pantry-friendly list every night considering that!!:-RRB-

    Concern: I do not have farro on hand; do you believe barley would work? And if so, how would you change the dish? Reply

    • Laura

      Hello Bailey!
      Thanks for this remark. I believe barley would be a fantastic alternative here as it takes about the exact same quantity of time as farro to prepare and is comparable in flavour/texture.
      – L Reply

  • Taryn Fahey

    I made this for Thanksgiving supper this weekend and it was a substantial hit! I have actually never ever made farro or risotto prior to so wasn’t rather sure what to anticipate, however all of it came together relatively quickly. Will absolutely be making once again! Reply

  • Kristen

    5 stars
    Made this for supper, therefore scrumptious!
    It tastes abundant, however is all planted based. I’m going to stow away some in the freezer, so ideally it will thaw well. Reply

  • Willow

    Hi! What would you recommend is the very best method to make this beforehand and to reheat on the night of serving? Thanks! Reply

    • Laura

      Hello Willow,
      I believe that you might prepare this meal up to the point of conclusion and merely reheat it with some additional splashes of veggie stock when you’re prepared. The farro will soak up more liquid as it sits, so I would cut the cooking time back by about 10 minutes.
      – L Reply

  • Veronica

    Delicious! Charming November meal. Thank you. Reply

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