Serious Eats: Recipes

Cook the Book: Farro Risotto with Butternut Squash, Ham, Sage, and Toasted Walnuts

Unlike other members of the wheat family, farro (Italian for "emmer wheat") hasn't gotten as big of a push into the spotlight, although it has started to appear on menus in soups and salads. It also isn't stocked as widely, considering that all authentic farro comes directly from Italy, and availability is limited to gourmet and health food stores. Don't let that stop you, however—this grain cooks quick like rice, and has an earthy, nutty taste, not unlike oats. If you're hankering for some warm risotto these cold winter nights, try switching it up with this farro risotto with butternut squash, ham, sage, and toasted walnuts recipe.

Printed from http://www.seriouseats.com/recipes/2008/01/cook-the-book-farro-risotto-with-butternut-squash-ham-sage-toasted-walnuts-recipe.html

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