fall in love with farro

(Flickr: SomewhereinAK)

It is the time of year to cozy up to the kitchen. Farro is a grain that I snubbed for quite some time. And I don't have an answer why. Frankly, it sounded grainy. Finally, I let the little devil into my shopping cart and the rest is history. It's nutty, lovely, a great alternative to rice, and a perfect winter dish.

Roasted Butternut Squash and farro risotto:
1 butternut squash cut into cubes
2 tbsp. olive oil
salt and pepper
4 leaves of sage
2 tbsp. unsalted butter
1 cup farro
2-3 cups chicken stock (or vegetable stock)
parmesan cheese to taste

place squash in bowl and toss with oil, salt, pepper, and sage.
Roast at 450 degrees for 20-30 minutes. You are looking for a slight browning of the squash.
Set out until further notice.

Risotto:
2 tbsp. unsalted butter

(melt butter in pan large enough to cook rice)

After melted, add 1 cup of farro (mix gently for 3 minutes)

Add chicken stock (preferably homemade) 1/2 cup at a time until absorbed. This will take 40-50 minutes. Stir frequently.

Before serving, stir roasted squash into the farro and sprinkle with freshly grated cheese.