Farrotto with Butternut, Gruyère, and Hazelnuts

Farro is one of my favorite grains that I think about making a lot more often than I really do. Its firm, chewy texture and earthy, nutty flavors are perfect seasonal complements to the dark leafy greens and winter squash that are abundant right now. While I was de-hoarding the pantry I found a couple of bags of farro that I had brought home from Italy and then this recipe appeared in the January Cooking Light - fate some would say.

Being a big fan of risotto, I was drawn to the notion of making a dish using farro instead of arborio, which is apparently, now commonly referred to as “farrotto.” While the traditionalist in me kind of balks at this manipulation of the classic Italian dish everything I read about it seemed too good to be true. Farro is also much less persnickety about how much stirring attention it gets (cue the never-ending 'stir or not stir' the risotto debate . . .).

We both LOVED this. Actually, Paul liked it so much that he insisted (yes, INSISTED) on bringing the leftovers for lunch the next day. This is a high compliment since he generally refuses to eat the same thing two days in a row.

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; sauté 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

Comments

[Kayte]

Looks great...I love farro...I cannot understand why farro does not get more press and is not used more, it is so delicious!

[Cindy Ruth]

I will have to give this one a try. I love farro. Unfortunatley, it is so expensive. I can get it through my CSA (well, it air ships from Washington, so not really a CSA in my opininion), so that is good, as it is hard to find otherwise. I just ordered a bag of it mixed with wild rice. I think I'll have to order a plain bag of it to try this recipe. I need to pay more attention to my Cooking Light.

[bellini]

With such high accolades from Pul this must be tried Jerry. I must emit to never having tried farro though.

[JDeQ]

I bet it is because it is so darn expensive and hard to come by Kayte. American farmes have so many incentives to grow other crops instead.

LOL @ Cindy - I wondered how your CA could eb a CSA - I thought it was all grown in greenhouses. I agree, if it flies up from Washington it is NOT a CSA. LOL

You'll have to look for some in Italy Belini - often it is used in a salad or soup.