"Farrotto" with Butternut, Gruyère, and Hazelnuts

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. 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.