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I really liked using farro for this risotto and the classic combination of butternut and sage did not disappoint. This wasn't difficult to make since I was using leftover butternut that had already been peeled and somewhat cut. I used vegetable stock. DH wasn't sure he'd have it again, preferring arborio, but I had farro on hand, and this was unique. We topped with fresh grated Parmesan. Thanks!

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Dr. Jenny January 05, 2013
Farro Risotto With Butternut Squash