diced butternut squash
1419.54 ml vegetable stock (Recipe #54127) or 1419.54 ml chicken stock, preferably homemade (recipe #77787) or 1419.54 ml
minced red onion
2 garlic cloves, minced or 4
roasted garlic cloves
fresh sage leaves, minced
( 10 ounces)
dry white wine
( generous pinch)
freshly grated parmesan cheese
- Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
- Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
- Mix well, garnish with fresh sage and serve.