Farro Risotto with Leeks and Butternut Squash

I’m well aware that I’m more than a little whole grain obsessed. Whole grains are certainly good for you, and while I’m always trying to eat healthy, this dish is a little bit naughty, and a little bit nice, if you catch my meaning. It’s healthy in that it uses the whole grain, farro , instead...

Ingredients

  • 2 cups diced butternut squash (about a pound before peeling and cutting)
  • 1 large leek (about 1 lb whole) or 2 cups sliced leeks
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 12 oz dried farro
  • 1/3 cup white wine
  • 32 oz chicken stock (or water)
  • 2 oz butter
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp fresh oregano, chopped
  • Kosher salt and freshly ground pepper to taste

Directions

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