Farrotto With Butternut, Gruyère, And Hazelnuts
- 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
- Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; saute 5 minutes or until tender, stirring frequently. Add farro and garlic; cook for 1 minute, stirring constantly. Stir in wine; cook 1 minute or until wine evaporates. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. Stir in cheese; sprinkle with nuts. Serve immediately.
olive oil, farro, garlic, white wine, water, fresh sage, kosher salt, freshly ground black pepper, gruyere cheese, hazelnuts
Taken from www.myrecipes.com/recipe/farrotto-butternut-gruyere-hazelnuts (may not work)