Cook The Book: Farro Risotto With Butternut Squash, Ham, Sage, And Toasted Walnuts Recipe

Name: Cook The Book: Farro Risotto With Butternut Squash, Ham, Sage, And Toasted Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 cup chopped leeks or onions; 4 cups low-sodium chicken or vegetable broth; 1 cup semi-pearled farro; 1/3 cup dry white wine or dry vermouth; 3 tablespoons minced fresh sage or 1/2 teaspoon dried; 2 cups grated butternut squash (about 1/2 pound); 2 cups diced country ham (4 to 6 ounces); 1/4 cup grated Parmesan or Romano cheese, plus more for garnish and to pass at the table; 1/4 cup chopped walnuts, toasted; Salt and freshly ground black pepper to taste

Servings: persons

1 1/2 tablespoons olive oil
1 cup chopped leeks or onions
4 cups low-sodium chicken or vegetable broth
1 cup semi-pearled farro
1/3 cup dry white wine or dry vermouth
3 tablespoons minced fresh sage or 1/2 teaspoon dried
2 cups grated butternut squash (about 1/2 pound)
2 cups diced country ham (4 to 6 ounces)
1/4 cup grated Parmesan or Romano cheese, plus more for garnish and to pass at the table
1/4 cup chopped walnuts, toasted
Salt and freshly ground black pepper to taste

1
Heat the olive oil over medium-high heat in a large, heavy saucepan. Add the leeks and cook, stirring occasionally, until they soften but do not brown, 4 to 5 minutes.
2
Meanwhile, bring the broth to a simmer in a separate saucepan. Stir the farro into the leeks and continue cooking until the farro is lightly toasted, 2 to 3 minutes. Stir in the wine and cook until it evaporates, about a minute.
3
Stir in 2 cups of the broth, 2 tablespoons of the fresh sage or 1/2 teaspoon dried, and the squash. Simmer, stirring from time to time, until the mixture becomes thick, about 10 minutes.
4
Gradually stir in the remaining broth, each time returning to a boil, then reducing to a simmer, until the mixture thickens.
5
After the farro has cooked for a total of 20 minutes, begin tasting for doneness. When it is tender but still chewy, stir in the ham.
6
Turn off the heat, and stir in the Parmesan, walnuts, and salt and pepper to taste. Ladle into shallow bowls. Garnish individual portions with the remaining fresh sage and a light dusting of parmesan. Serve immediately.

1554

kcal

Calories

126

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 cup chopped leeks or onions, 4 cups low-sodium chicken or vegetable broth, 1 cup semi-pearled farro, and more.

Yes, Cook The Book: Farro Risotto With Butternut Squash, Ham, Sage, And Toasted Walnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Farro Risotto With Butternut Squash, Ham, Sage, And Toasted Walnuts

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