Incredibly Easy Curried Farro Risotto With Butternut Squash

1. 1

   Cook the parboiled farro by adding 2 cups of water and 1 cup farro to a pot on the stove. Bring to a boil, then reduce to a simmer until water is absorbed, approximately 30 minutes.

2. 2

   Add 2 cups chicken stock to the cooked farro, bring to a boil, then reduce to a simmer and come back when the stock is almost absorbed, about 30-40 minutes. The farro will be much less chewy but very delicious.

3. 3

   Add another 1/2 cup chicken stock and the butternut squash cubes. Bring to a boil, reduce to a simmer and stir until the farro is creamy.

4. 4

   Add curry powder (use more if you like, of course), salt and pepper to taste. Stir and correct for flavor.

5. 5

   Add parmesan cheese and turn off heat. Stir in butter for richness.

* Per serving · 4 servings · Values may vary.

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