One Pot Autumn Vegetable Farrotto
Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
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.
  • 1 Tbsp. extra-virgin olive oil
  • 2 cups peeled and diced butternut squash
  • 2 cups halved Brussels sprouts
  • 1 red onion, sliced into ½-inch strips
  • 2 cups baby bella mushrooms, roughly chopped
  • 3 cloves minced garlic
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup dry farro
  • 6 fresh thyme sprigs
  • 32 ounces reduced-sodium vegetable or chicken broth
  • ⅓ cup freshly grated parmesan cheese
  • 3 Tbsp. pepitas (pumpkin seeds)
  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. Bring broth to a simmer over medium heat in a saucepan.
  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.
Nutrition Information
Serving size: ⅕th of recipe Calories: 253 Fat: 7 gm Saturated fat: 2 gm Carbohydrates: 40 gm Sugar: 5 gm Sodium: 628 mg Fiber: 7 gm Protein: 11 gm
Recipe by Dishing Out Health at