Farro Risotto with Butternut Squash - FSP - Culinary Medicine Home

Ingredients

• 2 cups Water
• 2/3 cup Farro, Ancient Strain Of Cultivated Wheat
• 1 medium (about 2 pounds) Butternut squash (seeded and cut into 1/2 inch dice)
• 1 Tbsp. Olive oil (divided)
• 1/4 tsp. Salt (divided)
• 1/2 tsp., ground Black pepper (divided)
• 1 small White or yellow onions (diced)
• 3 cloves Garlic, raw (minced)
• 1/2 cup White wine
• 1 leaf Bay leaves
• 1 1/2 cups No salt added vegetable stock
• 1/3 cup Parmesan cheese (grated)
• 5 leaves Fresh sage (chiffonade)