Farro Risotto With Butternut Squash - cooking recipe

Ingredients

1 cup diced butternut squash
6 6 cups chicken stock, preferably homemade (recipe #77787) 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 white wine
1 pinch saffron thread (generous pinch)
1/2 teaspoon black pepper
1 cup freshly grated parmesan cheese

Preparation

Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
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.
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.