Farrotto" with Butternut, Gruyère, and Hazelnuts

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 cups butternut squash cubed peeled ()
• 1 cup farro uncooked
• 1 tablespoon sage fresh chopped
• 1  garlic clove minced
• 0.5 cup gruyère cheese packed grated
• 0.5 cup hazelnuts toasted chopped
• 0.8 teaspoon kosher salt 
• 1.5 cups leek thinly sliced ( 1 large)
• 1 tablespoon olive oil 
• 4 cups water divided
• 0.5 cup white wine 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add leek; saut 5 minutes or until tender, stirring frequently.
4. Add farro and garlic; cook for 1 minute, stirring constantly. Stir in wine; cook 1 minute or until wine evaporates.
5. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently.
6. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. Stir in cheese; sprinkle with nuts.
7. Serve immediately.