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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the stock in a small covered saucepan. Leave it on low heat to simmer. | 2. In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total. | 3. Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired. | 4. Mix well, garnish with fresh sage and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1	cup	diced	63.0	16.366	1.4	0.14
water	6	cups		0.0	0.0	0.0	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
red onion	1/2	cup	minced	32.0	7.472	0.88	0.08
garlic clove	2		minced roasted	-	-	-	-
sage leaf	3		minced	-	-	-	-
farro	1 1/2	cups	cracked	-	-	-	-
white wine	1/2	cup		-	-	-	-
saffron thread	1	pinch		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.