Farro Risotto with Winter Squash and Grana Padano

Name: Farro Risotto with Winter Squash and Grana Padano
Ingredients: 1 ¼ pound winter squash, such as butternut, kabocha or banana, peeled and seeded; 4 tablespoons extra virgin olive oil; Kosher salt; ½ cup toasted hazelnuts; 4 cups low sodium chicken broth; ½ medium-size yellow onion, finely chopped; 2 cups farro, 10 ounces; 1 cup semi-dry Riesling wine; 2 teaspoons hazelnut oil; 1 tablespoon unsalted butter; Pinch of freshly grated nutmeg; 1 cup finely grated Grana Padano

www.joanneweir.com

View full recipe on www.joanneweir.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.

Share this recipe:

Ingredients

1 ¼ pound winter squash, such as butternut, kabocha or banana, peeled and seeded
4 tablespoons extra virgin olive oil
Kosher salt
½ cup toasted hazelnuts
4 cups low sodium chicken broth
½ medium-size yellow onion, finely chopped
2 cups farro, 10 ounces
1 cup semi-dry Riesling wine
2 teaspoons hazelnut oil
1 tablespoon unsalted butter
Pinch of freshly grated nutmeg
1 cup finely grated Grana Padano