Farro Risotto With Butternut Squash

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup diced butternut squash
• 6 cups vegetable stock (vegetable stock) or 6 cups chicken stock, preferably homemade (giblet stock from turkey or chicken or ?? for soup or gravy) or 6 cups water
• 2 tablespoons unsalted butter
• 1/2 cup minced red onion
• 2 garlic cloves, minced or 4 roasted garlic cloves
• 3 fresh sage leaves, minced
• 1 1/2 cups cracked farro (10 ounces)
• 1/2 cup dry wine
• 1 pinch saffron thread (generous pinch)
• 1/2 teaspoon black pepper
• 1 cup freshly grated parmesan cheese

Recipe

• 1 heat the stock in a small covered saucepan. leave it on low heat to simmer.
• 2 in a heavy-bottomed pot, melt the butter and saute the onion, and butternut 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 butter. add the wine and cook for 2 minutes. add 2 full ladles of stock to the farro plus the saffron, and 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.
• 3 off the heat, stir in the parmesan cheese. taste and season with salt. you can add more butter at this time if desired.
• 4 mix well, garnish with fresh sage and serve.