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"Farrotto" with Butternut, Gruyère, and Hazelnuts

 

“Farrotto” with Butternut, Gruyère, and Hazelnuts

Total Time: 1 Hour 20 Mins

Ingredients:

  • 1 tablespoon olive oil 
  • 1 1/2 cups thinly sliced leek (about 1 large)
  • 1 cup uncooked farro
  • 1 garlic clove, minced
  • 1/2 cup white wine 
  • 4 cups water, divided
  • 4 cups (1/2-inch) cubed peeled butternut squash
  • 1 tablespoon chopped fresh sage
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Gruyere cheese, grated (about 1/2 cup packed)
  • 1/2 cup chopped hazelnuts, toasted

Directions:

  1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. 
  2. Add leek; sauté 5 minutes or until tender, stirring frequently. 
  3. Add farro and garlic; cook for 1 minute, stirring constantly. 
  4. Stir in wine; cook 1 minute or until wine evaporates. 
  5. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently. 
  6. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). 
  7. Stir in remaining 1 cup water, squash, sage, salt, and pepper. 
  8. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. 
  9. Stir in cheese; sprinkle with nuts. Serve immediately.