Cubes of butternut squash hold their shape and bite, and stand out wonderfully against the farro background in “Farrotto” with Butternut, Gruyere, and Hazelnuts. Grated Gruyere cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.
• Yield: Serves 4 (serving size: about 1 1/3 cups)
• Hands-on:50 Minutes
• Total:1 Hour, 20 Minutes
• 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 (or macadamia nuts), toasted
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; sauté 5 minutes or until
tender, stirring frequently.
2. Add farro and garlic; cook for 1 minute, stirring constantly.
3. Stir in wine; cook 1 minute or until wine evaporates.
4. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently.
5. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next
(about 30 minutes total).
6. 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.
7. Stir in cheese; sprinkle with nuts. Serve immediately.
Cooking Light JANUARY 2012