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
Ingredients
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1 cup
Parboiled Farro
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2 cups
Water
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2 1/2 cups
Chicken or vegetable broth
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1
Butternut Squash, cooked and chopped into cubes
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1 tablespoon
Curry powder
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1
Salt to taste
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1
Pepper to taste
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1/2 cup
Parmesan cheese, grated
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2 tablespoons
Butter
Directions
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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.
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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.
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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.
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Add curry powder (use more if you like, of course), salt and pepper to taste. Stir and correct for flavor.
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Add parmesan cheese and turn off heat. Stir in butter for richness.
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