RECIPE: Butternut Squash and Wild Mushroom Farrotto

by Chef Nicole Votano, DIRT // Eat Clean

Ingredients

1 large butternut squash, cut in half lengthwise, seeds removed
4 tbsp olive oil
1 tbsp rosemary, chopped
1 tbsp thyme, chopped
1 tbsp sage, chopped
2 cups farro
4 shallots, chopped finely
2 cloves garlic, chopped finely
1⁄2 cup white wine
4 cups chicken or vegetable stock
2 cups shiitake mushrooms, thinly sliced
1 cup Parmigiano Reggiano, grated finely

Method

1. Heat the oven to 400°. Toss the squash with 2 tablespoons olive oil and season with salt. Face flesh-side down on a cookie sheet and roast until fork tender (about an hour). When cool, puree squash with ½ cup stock until smooth. Season to taste.
2. Place hazelnuts on cookie sheet and roast until golden brown, about 10 minutes. Remove from oven and cool.
3. In a 4 quart pan, heat the remaining 1 tablespoon olive oil over medium heat. Add sliced shiitakes and sauté, about 3 minutes. Add farro and saute over medium heat until golden brown. Add shallots and garlic; cook until translucent. Add white wine; let it reduce until almost dry.
4. Turn down to low and begin adding in the chicken stock a 1⁄4 cup at a time, stirring continuously with each addition. Do not add more liquid until the previous 1⁄4 cup has been completely absorbed by the farro. This process should take about 35-40 minutes. After the last addition, fold in butternut squash puree and Parmigiano Reggiano. Stir until completely melted and creamy.
5. Fold in fresh herbs and season with salt and pepper. Top with toasted hazelnuts and freshly grated Parmigiano Reggiano.