"Farrotto" With Butternut, Gruyère, And Hazelnuts – a delicious recipe with olive oil, farro, garlic, white wine, water, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; saute 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.
1755
kcal
Calories
192
g
Fat
11
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups thinly sliced leek (about 1 large), 1 cup uncooked farro, 1 garlic clove, minced, and more.
Yes, "Farrotto" With Butternut, Gruyère, And Hazelnuts falls under the General 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.
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