Farro risotto

January 3, 2007

Serves 4

1 1/2	tablespoons olive oil
2	small leeks, trimmed and chopped
4	cups chicken or vegetable broth
1	cup semi-pearled farro
1/3	cup dry white wine or vermouth
3	tablespoons chopped fresh sage
1/2	pound peeled butternut squash, grated (2 cups)
6	ounces country ham, diced
1/4	cup grated Parmesan or Romano cheese
1/4	cup chopped walnuts, toasted
	Salt and pepper, to taste
	Extra Parmesan or Romano cheese (for sprinkling)

1. In a large, heavy saucepan over medium-high heat, heat the olive oil. Add the leeks and cook, stirring occasionally, for 4 to 5 minutes or until they soften without browning.

2. Meanwhile, in another saucepan, bring the broth to a simmer.

3. Stir the farro into the leeks and continue cooking for 2 to 3 minutes, stirring, until the farro is lightly toasted. Stir in the wine or vermouth and cook for about 1 minute or until it evaporates.

4. Stir in 2 cups of the broth, 2 tablespoons of the sage, and the squash. Simmer, stirring occasionally, for 10 minutes or until the mixture thickens.

5. Gradually stir in the remaining broth a little at a time, letting each addition return to a boil, then lowering the heat to a simmer, until the mixture thickens. When the farro has cooked for a total of 20 minutes, begin tasting for doneness.

6. When it is tender but still chewy, stir in the ham. Turn off the heat. Stir in the cheese, walnuts, salt, and pepper. Ladle the farro into bowls, garnish with the remaining sage and more cheese. Adapted from "Whole Grains Every Day, Every Way"