Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups farro, rinsed and drained
1 cup grated butternut squash, plus 1 1/2 cups in a 1/2-inch dice
1 cup peeled, grated golden beet, plus 1 1/2 cups in a 1/2-inch dice
4 cups vegetable broth
Kosher salt and freshly ground pepper
1/4 cup fresh sage leaves
4 ounces fresh goat cheese, crumbled
Toasted pepitas, for serving (optional)
Preparation
Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.
