"Farrotto" with Butternut, Gruyère, and Hazelnuts

This recipe was a waste of time and expensive ingredients. We didn't like the flavors at all. Won't make again.

This recipe is absolutely superb--to get the full Mark Bittman effect and to appreciate the pleasure of slow-cooking farrotto fully, you have to read the accompany Mark Bittman article. This is genuine cold-weather comfort food. I don't often repeat recipes, but this one is a keeper to which I have returned. I have become a farrotto and farro junkie and was fortunate to be able to buy a bunch of Blue Hill Spelt & Emmer Blend on clearance at Williams-Sonoma. Can't recommend this recipe enough--you will savor every bite, and if the people to whom you serve it don't appreciate it, they don't deserve it. A genuine pleasure both to make as well as to eat.

great flavor. I used Trader Joe's 10 minutes farro. Took about 20 minutes. Then added already roasted butternut and onion. No hazelnuts. Definitely use chicken broth instead of water.

Outstanding! I made this as part of the Thanksgiving meal that I prepared for my family. As I was cooking it, I was nervous that it wouldn't taste very good, but oh boy, was it tasty! I cheated: because I had a package of pre-cooked farro (Target's Archer Farms brand) in my pantry, I used that instead of uncooked farro. Because it was already cooked, I decided to eliminate the first three cups of water and the related steps, and just added the one cup of water with the squash, sage, salt, & pepper. It turned out perfect and cut out the 30 minutes of stirring. This was one of the favorites at our Thanksgiving table this year, so I will definitely make it again.

I omitted the hazelnuts because I didn't have them, but I didn't miss them one bit. Otherwise, I made no adjustments to the recipe. This was a delicious dish. You could technically use any grain you wish, but I'm a fan of the size and heartiness of the farro. Steel cut oats or pearled barley would be a perfect substitute, if you wanted something else. The flavors blended beautifully and the addition of the gruyere made it seem so decadent. I would highly recommend making this.

This was a really tasty recipe. I didn't find there was too much water as someone else stated. Also, yes, it is labor intensive, but risottos are and I was expecting to be at the stove for a while. It was stated on the "hands-on" time anyway. I used a bit less hazelnuts and no cheese for less fat and it was really good. My husband has full nuts and we used Parmesan b/c that is what we had on hand and he liked it. I did cook it for slightly less (6 mins) than stated on the last 30 mins, but that may be b/c I had the heat up too high.

I ended up using traditional arborio rice (risotto) since I was unable to find farro anywhere at my local natural foods market. It was such a delicious, well balanced flavor combination. I highly recommend this.

Delicious, kind of a lot of work for the results. At the end, when the dish is supposedly done, you need to stir it up a bit and let it get mushy.

Tasty, but a) farro is $16/lb (for wheat...?) at whole foods and b) cooking instructions are a bit ornate. Since it's similar to rice/quiona, why not just cover and simmer to absorb, rather than stir the pot for 45 min? c) there is way too much water in the recipe, mine was soupy after adding only half of what was called for. d) the butternut cooked for me, at 7000 ft in about 15 min. If I cooked it the whole 30 it would have been mush. The farro also cooked in less time than called for.