A heartier version of risotto, this farro recipe is loaded with savory flavor without any meat.
1 large butternut squash, cut in half lengthwise, seeds removed
4 tbsp olive oil
1 tbsp rosemary, chopped
1 tbsp thyme, chopped
1 tbsp sage, chopped
2 cups farro
4 shallots, chopped finely
2 cloves garlic, chopped finely
1⁄2 cup white wine
4 cups chicken or vegetable stock
2 cups shiitake mushrooms, thinly sliced
1 cup Parmigiano Reggiano, grated finely
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