Butternut Squash Risotto with Farro

Butternut Squash Risotto with Farro

3 cups roasted butternut squash or a small squash
3 cups water
3 cups cooked farro (about 1 cup uncooked)
1/3 c white wine
1 tbsp better than bullion
black pepper
10 diced mushrooms
1/2 large red onion or 1 small red onion
1 tbsp olive oil

In a pot cook farro as directed until soft and fluffy not too chewy.  In another pot put in your olive oil and onions and brown.  Mash up the squash with a fork in a bowl. Add the water and bullion along with the white wine.  After you let that simmer for 3 minutes add in the squash. Add in crushed black pepper to taste.  Allow the broth to cook down/evaporate then add in the farro.  After most of the liquid has cooked off add in the mushrooms and cook until softened. Stir frequently throughout the process.