Coming back home from the gym and finding this deliciousness, prepared before going out, waiting for you – is there something better?!
The squash’s creaminess matches perfectly with bell peppers’ strong taste, but what provides this dish with a delicious plus is undoubtedly a hint of chilli. It goes without saying, of course, that this is one of my favorites among the latest recipes I created!
Ingredients for one person:
- 80 g of quick cooking farro
- 1 yellow or red bell pepper (I used half of both), better if skinless
- delica squash (about 50 g), cut in small cubes
- 1 shallot
- cayenne pepper
- vegetable broth
- In a (rather small) pan, heat a tablespoon of olive oil
- Add the shallot, previously thinly sliced, to the pan
- When the shallot starts to golden, add in the cubed squash and sautée for approximately 1-2 mins. Then, cover with some vegetable broth and cook it for other 3 minutes
- Now, stir in farro and the bell pepper. Add cayenne pepper to taste according to your likings
- Add more broth, and stir with a wooden spoon Then, cover the farro risotto and let it cook for about 10 minutes on low heat.** if you’re preparing this in advance as I did, let it cook for just 8-9 minutes. Turn the heat off and leave your risotto covered: it should finish cooking by itself, and it won’t be overcooked and polenta-like when you’ll heat it up again.