Roasted Butternut Squash and Mushroom Farro Risotto

This hearty, earthy dish is perfect for the cooler weather and pairs excellently with the rich, complex flavors of Hewitt Cabernet Sauvignon. The nuttiness of farro and the savory mushrooms complement the dark fruit and mocha notes in the wine, while the roasted butternut squash adds a touch of sweetness to balance the tannins.

Ingredients:

• 1 cup farro
• 2 cups vegetable or chicken broth
• 1 small butternut squash, peeled and diced
• 8 oz mushrooms (cremini or shiitake work well), sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/4 cup Parmesan cheese, grated (optional)
• 1 tbsp olive oil
• Fresh thyme (optional)
• Salt and pepper to taste

Instructions:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, until tender and caramelized. Set aside.

2. Cook the Farro: In a large pot, bring the broth to a boil. Add the farro, reduce heat, and simmer for about 20 minutes or until the farro is tender but still slightly chewy. Drain any excess liquid.

3. Sauté the Mushrooms and Onions: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened. Add the sliced mushrooms, cooking until they release their moisture and become golden brown, about 6-8 minutes.

4. Combine Ingredients: Add the cooked farro and white wine (if using) to the mushroom mixture. Stir and let the wine reduce. Then fold in the roasted butternut squash. Season with salt, pepper, and fresh thyme.

5. Optional Step: Stir in Parmesan cheese for added creaminess, or leave it out for a vegan option.

6. Serve: Serve warm and garnish with more fresh thyme if desired.

Pour up a glass of your favorite Cabernet and Enjoy!