Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, mix together farro and water. Soak for 30 minutes; drain well.
In a medium saucepan, heat broth and keep warm over low heat.
In a large saucepan, heat olive oil and butter over medium heat. Add squash, onion, garlic, salt and pepper; cook and stir for 5 to 6 minutes or until onion is just softened. Add the drained farro and cook, stirring constantly, about 3 minutes or until toasted. Add the wine (or broth) and stir constantly for about 2 minutes or until liquid is evaporated. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and just tender, about 25 minutes total. Remove from heat and stir in 1/3 cup Parmesan and 1 tablespoon sage.
Spoon onto four serving plates. If desired, garnish with additional Parmesan and fresh sage leaves.