Preheat the oven to 425 degrees F (220 degrees C) and bring the
Chicken Broth (6 cups)
to a simmer in a large saucepan.
Butternut Squash (1)
on a sheet pan and toss with
Olive Oil (1 Tbsp)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Roast for 25-30 minutes, tossing once halfway through, until tender and lightly caramelized. Set aside.
Meanwhile, make the gremolata. Heat a medium-sized Dutch oven over medium-high heat.
Add the remaining
Olive Oil (3 Tbsp)
and when the oil is hot add the
Fresh Sage (1/2 cup)
Walnuts (1/3 cup)
. Cook over medium heat for about 2 minutes, or until the sage leaves are crisp and the walnuts are golden brown.
Using a slotted spoon, transfer to a paper-towel-lined plate. Using a grater, zest the
and grate the
over the sage and walnuts, add
Kosher Salt (1/4 tsp)
, and mix well. Set aside to cool.
Unsalted Butter (2 Tbsp)
to the Dutch oven and melt over medium-low heat. Add the
Shallots (1 cup)
and cook over medium-low heat until tender but not browned, 3-5 minutes.
Pearled Farro (1 1/2 cups)
and cook for 2 minutes to toast the grains lightly, stirring often. Add
Dry White Wine (2/3 cup)
and simmer until most of the liquid has evaporated.
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.
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.
Add the roasted butternut squash,
Kosher Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
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.
Off the heat, stir in the
Pecorino Romano Cheese (1/2 cup)
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.
Taste for seasonings and serve in shallow bowls. Sprinkle with the gremolata. Enjoy!