Farro risotto with squash and hazelnuts

Instructions

• Combine broth and squash in a large saucepan. Cover and bring to a boil. Simmer until squash is fork-tender, 5 to 7 min. Using a slotted spoon, scoop squash into a bowl. Cover to keep warm. Then reduce heat to low to keep broth mixture warm.

• Melt butter in a medium saucepan over medium. Add farro and stir until glossy, about 1 min. Add wine and stir until farro has absorbed all of the liquid, 4 to 6 min. Add 2 cups of broth mixture. Stir often until farro has absorbed most of the liquid, 8 to 12 min. Continue adding broth mixture, 2 cups at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir often until farro is tender to the bite. Add squash and stir until squash is hot, about 3 min. The entire stirring and cooking process will take about 30 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in parmesan. Serve immediately. Sprinkle with filberts.