Farrotto" with Butternut, Gruyère, and Hazelnuts

You can never have too many main course recipes, so give Farrotto" with Butternut, Gruyère, and Hazelnuts a try. One serving contains 481 calories, 14g of protein, and 19g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up water, gruyere cheese, kosher salt, and a few other things to make it today. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add leek; saut 5 minutes or until tender, stirring frequently.

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Leek

Add farro and garlic; cook for 1 minute, stirring constantly. Stir in wine; cook 1 minute or until wine evaporates.

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Garlic

Farro

Wine

Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently.

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Water

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.

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Cheese