"Farrotto" With Butternut, Gruyère, And Hazelnuts

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1 tablespoon olive oil

1 1/2 cups thinly sliced leek (about 1 large)

1 cup uncooked farro

1 garlic clove, minced

1/2 cup white wine

4 cups water, divided

4 cups (1/2-inch) cubed peeled butternut squash

1 tablespoon chopped fresh sage

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 ounces Gruyere cheese, grated (about 1/2 cup packed)

1/2 cup chopped hazelnuts, toasted

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