Farro Risotto
Ingredients
- 2½ cups butternut squash, cut into ½-inch cubes
- 3 tbsp. olive oil
- 1 tbsp. + 1 tsp. sage, chopped
- 1 cup farro (pearled or semi pearled)
- 3 tbsp. butter
- 4 shallots, minced
- 2 cloves garlic, minced
- 1 sprig thyme
- ½ cup white wine
- 1 cup chicken stock
- 2 cups shiitake mushrooms, chopped
- 1½ cups shredded parmesan
- 1 tbsp. crème fraiche
Instructions
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