Farrotto with Butternut Gruyère and Hazelnuts

Ingredients

• 1 tablespoon olive oil
• 1 ½ cups thinly sliced leek (about 1 large)
• 1 cup uncooked farro
• 1 garlic clove, minced
• ½ cup white wine
• 4 cups water, divided
• 4 cups (1/2-inch) cubed peeled butternut squash
• 1 tablespoon chopped fresh sage
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 ounces Gruyere cheese, grated (about 1/2 cup packed)
• ½ cup chopped hazelnuts, toasted

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