a whole grain healthy twist on risotto
Preheat the oven to 350 degrees. Line a baking sheet with tinfoil.
Cut the butternut squash into 1 inch cubes. Place the squash on the baking sheet and drizzle 2 tsp of olive oil.
Roast the squash for about 20-25 minutes, or until squash is tender.
Add 1 tsp of olive oil, the sliced mushrooms, and sage to a small pan.
Cook on medium heat for 6-8 minutes. Remove sage and set aside.
In a small pot, pour 1 cup of farro and 2 cups of vegetable broth. Stir occasionally until all the liquid dissolves.
Right before the liquid completed dissolves add the Parmesan, butternut squash, and mushrooms, continue to stir until there is no more liquid.