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1
Pre-heat the oven to 450 degrees Fahrenheit.
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2
Pour 1 tablespoon of the olive oil into a medium sauce pan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water.
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3
Cook at a gentle simmer, stirring occasionally, until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender.
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4
While the farro is simmering, heat 2 tablespoons of the olive oil in a small saute pan. Add the onions, season with salt and pepper, and cook over a medium-high flame, stirring frequently. After 3-4 minutes, the onions will begin to caramelize and soften.
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5
Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside.
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6
Place the butternut squash and celery root in an ovenproof nonstick saute pan, and toss the vegetables in the remaining tablespoon of olive oil. Season with the salt and pepper, and bake in the oven for 5 minutes.
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7
Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges.
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8
Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, resulting in a total of 15 minutes. Remove from the oven and set aside to cool.
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9
To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy.
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10
Check for seasoning, and add the butter, cheeses and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter.
