Prep Time: 45 minutes
We love this time of year because we can pull out all of our favorite fall vegetables and incorporate them into new seasonal recipes. This rich and creamy dish offers a perfect combination of savory and sweet. The butternut squash is the perfect fall compliment to a creamy farro risotto.
- 1 cup diced butternut squash
- 6 cups vegetable stock
- 2 tablespoons olive oil
- 1⁄2 cup minced red onion
- 2 garlic cloves, minced
- 3 fresh sage leaves, minced
- 1 1⁄2 cups cracked farro (10 ounces)
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon black pepper
- Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot, heat the oil and saute the onion and butternut squash on medium-low heat for 5 minutes then add garlic and sage for 1 minute.
- Add the farro and stir to coat the grains with oil. Add the wine and cook for 2 minutes.
- Add 2 full ladles of stock to the farro plus the pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
- Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock.
- Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
- Turn off the heat, stir in the Parmesan cheese.
- Taste and season with salt. You can add more butter at this time if desired.
- Mix well, garnish with fresh sage and serve.