Farro Risotto With Butternut Squash

GOOD HOUSEKEEPING ONE

The firm, chewy texture of farro resembles Arborio rice but boasts the nutritional characteristics of spelt. Italians have enjoyed this alternative grain since the days of the Roman Empire.

1 tablespoon olive oil

1 small onion, finely chopped

Salt and ground black pepper

1 1/2 cups farro (emmer wheat)

1/2 cup dry white wine

1 1/4 cups water

1 can (14 to 14 1/2 ounces) chicken broth, (1 3/4 cups)

1/8 teaspoon dried thyme

1/8 teaspoon dried rosemary, crushed 1 (2-pound) butternut squash, peeled and cut into 1/2-inch pieces

1/2 cup freshly grated Parmesan cheese, plus additional for serving

1/4 cup (loosely packed) fresh parsley leaves, chopped

1. In deep nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper, and

1. Eddie Gaedel, who had one plate appearance with the St. Louis Browns in 1951, was the shortest player in Major League Baseball history. How tall was he?

2. Name the NCAA men’s basketball all-time leader in assists (1,076), who had his No. 11 jersey retired by the Duke Blue Devils.

3. What British racecar driver won the Formula 1 driver’s championship in 1992, then won the CART championship the following year? cook 5 to 7 minutes or until onion is tender and lightly browned. Add farro and cook 2 to 3 minutes or until lightly browned, stirring constantly. Add wine and cook about 1 minute or until absorbed.

2. To farro mixture in skillet, add water, broth, thyme and rosemary; cover skillet and heat to boiling over high heat. Stir in squash; reduce heat to medium-low. Cover and simmer about 20 minutes longer or until farro is just tender (mixture will still be soupy). Uncover and cook 1 to 2 minutes longer over high heat, stirring constantly, until most of liquid is absorbed.

3. Remove skillet from heat and stir in Parmesan and parsley. Serve risotto with additional Parmesan if you like. Yields 6 1/2 cups. Serves 4.

* Each serving: About 415 calories, 9g total fat (3g saturated), 8mg cholesterol, 925mg sodium, 74g carbohydrate, 6g dietary fiber, 16g protein.

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4. Tulane University’s athletic teams are known by what nickname?

5. What U.S. golfer won the 2010 LPGA Championship by a record 12 strokes?

Answers

1. 3 feet, 7 inches. He drew a walk.

2. Bobby Hurley.

3. Nigel Mansell.

4. The Green Wave.

5. Cristie Kerr.