The photo alone looks good enough to eat. This is just too delicious not too share.
I’m always on the lookout for delicious recipes that are both vegetarian and healthy – as those two are not always synonymous. A friend of mine gave me this recipe and it quickly became one of my favorites. I tweaked the recipe to be both healthy and vegetarian. It’s perfect for this time of year when squash are abundant and as it’s a heavier dish that warms you through and through during these increasingly cooler days.
Below is the original recipe, plus my changes in parentheses. I like to serve it with fresh salmon and grilled asparagus.
Acorn Squash Farro Risotto
1 cup farro (I use risotto)
4 cups water, divided
2 medium acorn squash, cut in half, seeds and pulp discarded (I add an extra squash if making it for company)
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground pepper
1/3 cup heavy cream (I use…
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