Cook The Book: Farro Risotto With Butternut Squash, Ham, Sage, And Toasted Walnuts

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1 1/2 tablespoons olive oil

1 cup chopped leeks or onions

4 cups low-sodium chicken or vegetable broth

1 cup semi-pearled farro

1/3 cup dry white wine or dry vermouth

3 tablespoons minced fresh sage or 1/2 teaspoon dried

2 cups grated butternut squash (about 1/2 pound)

2 cups diced country ham (4 to 6 ounces)

1/4 cup grated Parmesan or Romano cheese, plus more for garnish and to pass at the table

1/4 cup chopped walnuts, toasted

Salt and freshly ground black pepper to taste

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