I won’t call this a risotto because it’s not. It takes much less time than a traditional risotto and doesn’t quite achieve the ability of risotto to “stand-up” when it’s ready. What this is is one of the most flavorful dishes I’ve prepared in a long time and yet it is so incredibly simple it can easily be made on a weeknight when time is minimal.
Butternut Squash Fauxsotto
adapted from Peanut Butter Fingers
- 3/4 c wheatberries (mine are from the Whole Foods bulk bins)
- 3 c broth (I used chicken but use whatever you prefer)
- 2 c butternut squash, chopped
- 1 t fresh Thyme, chopped
- 1 T olive oil
- 1/2 onion, chopped (optional, I used dehydrated onion flakes)
- Salt and Pepper, to taste
- Parmesan Cheese, for topping
In a large saucepan, heat olive oil over medium heat. Add onions and Thyme until onions soften (if you use dehydrated onions you don’t really need to wait) add wheatberries and cook, stirring often, for just a few minutes.
Turn up heat to medium-high, add 2 c broth and squash. Stir constantly but allow pot to simmer. The squash will break down and the broth will absorb. After 2 c of broth is absorbed, begin adding a little more broth at a time until it is absorbed. Repeat until last cup of broth has been added. When the fauxsotto has thickened, it is done.
Serve with fresh grated parmesan on top and optionally add sprigs of fresh Thyme for garnish.