Description
Here is another easy, tasty, weeknight dinner of farro risotto with butternut squash and spinach. It’s served with a delicious herby mustard chicken for a well-balanced, delicious autumn meal.
Ingredients
For the Herby Mustard Chicken:
- 11/2 lbs (pounds) boneless skinless chicken breast
- 11/2 teaspoons kosher salt
- 2 tablespoons whole grain mustard
- 1/4 cup basil – any soft herb here works – cilantro, mint, dill are all ok
- 2 tablespoons neutral oil – divided – 1 for the marinade, 1 for cooking the chicken
- 3 cloves garlic, minced
- 1/2 lemon juiced
For the Farro Risotto:
- 1 cup farro
- 2 cups chicken broth
- 2 cups butternut squash – I like to get the precubed bag to save time
- 3 cups baby spinach
- 1 shallot
- 2 cloves garlic, minced
- Pinch red chili flakes
- kosher salt
- freshly ground black pepper
- 1/4 cup grated parmesan cheese – plus more for garnish
Instructions
-
First, marinate the chicken. Mince the garlic and herbs. I like to butterfly the chicken breast so it cooks faster, but this is optional. Combine all ingredients together, mix, and let sit for at least 10 minutes.
-
Prep the vegetables and aromatics – if you didn’t get the precut butternut squash, cut the squash, along with the shallot.
-
Heat a medium sized pot on medium high heat and add the neutral oil. Once hot, add in the shallot and a pinch of salt. Stir, then add in the red pepper flake and cubed butternut squash. Let cook until browned, about 5-6 minutes, stirring occasionally.
-
Then, add the minced garlic and stir until fragrant, about 1 minute. Then, add the farro and toast for about a minute. Add the chicken broth or water, another big pinch of salt, and bring up to a boil. Cover and cook on medium heat for 10 minutes.
-
Heat a separate large pan on medium high heat. Add 1 tablespoon of neutral oil and place the marinated chicken into the pan. Sear for about 4 minutes then flip. Cook for another 4 minutes, or until the internal temperature reaches 160F.
-
After cooking the farro for 10 minutes, add the spinach and stir in to wilt. Add a few more tablespoons of water or broth if it looks dry. Add another big pinch of salt, black pepper, and taste to adjust seasoning as desired. Fold in the 1/4 cup of parmesan cheese, then plate, garnish with more cheese as desired, and enjoy!
Notes
Feel free to substitute it with orzo. The liquid to grain ratio and cooking time should be similar (I use the 10 minute farro, but double check yours to verify and adjust the cook time as needed – the squash cooking with the farro should be ok to cook longer as needed).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Quick and easy
- Method: Stove-top
- Cuisine: American