Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C) and bring the
Chicken Broth (1.4 L)
to a simmer in a large saucepan.
Step 2
Place the
Butternut Squash (1)
on a sheet pan and toss with
Olive Oil (15 mL)
,
Kosher Salt (3 g)
, and
Ground Black Pepper (as needed)
.
Step 3
Roast for 25-30 minutes, tossing once halfway through, until tender and lightly caramelized. Set aside.
Step 4
Meanwhile, make the gremolata. Heat a medium-sized Dutch oven over medium-high heat.
Step 5
Add the remaining
Olive Oil (45 mL)
and when the oil is hot add the
Fresh Sage (15 g)
and
Walnuts (40 g)
. Cook over medium heat for about 2 minutes, or until the sage leaves are crisp and the walnuts are golden brown.
Step 6
Using a slotted spoon, transfer to a paper-towel-lined plate. Using a grater, zest the
Lemon (1/2)
and grate the
Garlic (1)
over the sage and walnuts, add
Kosher Salt (2 g)
, and mix well. Set aside to cool.
Step 7
Add
Unsalted Butter (30 g)
to the Dutch oven and melt over medium-low heat. Add the
Shallots (160 g)
and cook over medium-low heat until tender but not browned, 3-5 minutes.
Step 8
Add the
Pearled Farro (300 g)
and cook for 2 minutes to toast the grains lightly, stirring often. Add
Dry White Wine (160 mL)
and simmer until most of the liquid has evaporated.
Step 9
Add about 3 cups of the simmering broth to the Dutch oven and bring to a boil over medium-high heat. Lower the heat and simmer uncovered, stirring occasionally, until the liquid has almost entirely evaporated, about 15 minutes.
Step 10
Add about 1/2 cup broth and cook, stirring occasionally, until the broth is almost absorbed. Continue cooking, adding broth in 1/2 cup increments and stirring often, until the farro is tender about 15 to 20 minutes.
Step 11
Add the roasted butternut squash,
Kosher Salt (6 g)
, and
Ground Black Pepper (1 g)
and cook until heated through, smashing some of the squash with the side of a wooden spoon. Add a splash of broth if the risotto seems dry at this point.
Step 12
Off the heat, stir in the
Pecorino Romano Cheese (60 g)
and remaining Tbsp of wine. You may need to add additional broth at this point, too; the farro will continue to thicken as it sits.
Step 13
Taste for seasonings and serve in shallow bowls. Sprinkle with the gremolata. Enjoy!
