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Author Notes: Farro is tasty and chewy and is great canvas for a variety of flavors. I used parboiled farro to save time. I make risotto with farro in a very unconventional way! Any protein could be added to make this into a main dish - chicken and shrimp are especially good. —Leith Devine
- 1 cup Parboiled Farro
- 2 cups Water
- 2 1/2 cups Chicken or vegetable broth
- 1 Butternut Squash, cooked and chopped into cubes
- 1 tablespoon Curry powder
- 1 Salt to taste
- 1 Pepper to taste
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Butter
- Cook the parboiled farro by adding 2 cups of water and 1 cup farro to a pot on the stove. Bring to a boil, then reduce to a simmer until water is absorbed, approximately 30 minutes.
- Add 2 cups chicken stock to the cooked farro, bring to a boil, then reduce to a simmer and come back when the stock is almost absorbed, about 30-40 minutes. The farro will be much less chewy but very delicious.
- Add another 1/2 cup chicken stock and the butternut squash cubes. Bring to a boil, reduce to a simmer and stir until the farro is creamy.
- Add curry powder (use more if you like, of course), salt and pepper to taste. Stir and correct for flavor.
- Add parmesan cheese and turn off heat. Stir in butter for richness.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe