"Farrotto" with Butternut, Gruyère, and Hazelnuts

"Farrotto" with Butternut, Gruyere, and Hazelnuts Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Cubes of butternut squash hold their shape and bite, and stand out wonderfully against the farro background in "Farrotto" with Butternut, Gruyere, and Hazelnuts. Grated Gruyere cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.

Yield:

Serves 4 (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Recipe Time

Hands-on: 50 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 449
Fat 17.7 g
Satfat 3.7 g
Monofat 10.4 g
Polyfat 1.8 g
Protein 15 g
Carbohydrate 58.1 g
Fiber 9.6 g
Cholesterol 15 mg
Iron 4.4 mg
Sodium 417 mg
Calcium 261 mg

Ingredients

1 tablespoon olive oil
1 1/2 cups thinly sliced leek (about 1 large)
1 cup uncooked farro
1 garlic clove, minced
1/2 cup white wine
4 cups water, divided
4 cups (1/2-inch) cubed peeled butternut squash
1 tablespoon chopped fresh sage
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces Gruyere cheese, grated (about 1/2 cup packed)
1/2 cup chopped hazelnuts, toasted

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; sauté 5 minutes or until tender, stirring frequently. Add farro and garlic; cook for 1 minute, stirring constantly. Stir in wine; cook 1 minute or until wine evaporates. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. Stir in cheese; sprinkle with nuts. Serve immediately.

Note:

Mark Bittman,

January 2012
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