Many of the outdoor farmers markets stay open into early November with beautiful fall fruit and vegetables. The winter squash elevates this dish and you can choose any type you like, although butternut squash is my favorite. You’ll roast the squash in the oven and then add the puréed flesh to finish your dish. Farro is a hearty wheat-based grain that has a rich, nutty flavor. It is a good source of fiber and protein. Look for the pearled farro or semi-pearled farro as the cooking time is less than cooking the whole grain. The process of making classic risotto involves slowly adding hot broth to the Arborio rice grains and letting the rice absorb the liquid. With this farro risotto recipe you can add all the liquid up front instead of a little at a time, to help the farro grains cook fully and evenly. Although not a classic risotto dish, the result is similar to a delicious creamy pasta and you can finish the dish with freshly grated parmesan cheese.