step 1
Preheat the oven to 425 degrees F (220 degrees C) and bring the Chicken Broth (6 cups) to a simmer in a large saucepan.
step 2
Place the Butternut Squash (1) on a sheet pan and toss with Olive Oil (1 Tbsp), Kosher Salt (1/2 tsp), and Simply Organic® Black Pepper (1/4 tsp).
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 (3 Tbsp) and when the oil is hot add the Fresh Sage (1/2 cup) and Walnut (1/3 cup). 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 (1/4 tsp), and mix well. Set aside to cool.
step 7
Add Unsalted Butter (2 Tbsp) to the Dutch oven and melt over medium-low heat. Add the Shallot (1 cup) and cook over medium-low heat until tender but not browned, 3-5 minutes.
step 8
Add the 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.
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 (1 tsp), and Simply Organic® 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.
step 12
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.
step 13
Taste for seasonings and serve in shallow bowls. Sprinkle with the gremolata. Enjoy!
