Farro Risotto with Butternut Squash
Prep Time: 45 minutes
- 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.