2 teaspoons white truffle oil, or to taste (optional)
Salt and pepper, to taste
Fresh chopped herbs, such as parsley or chives, for serving
Place the farro in a bowl and cover with water. Allow it to soak for 20 minutes.
Meanwhile, place the broth in a medium saucepan and bring to a gentle simmer. Once it is simmering, add in the butternut squash. Simmer the squash for 5-7 minutes or until tender. Using a slotted spoon, remove the squash from the broth and place it in a bowl. Set aside. Keep the broth at a very low simmer.
While you are waiting for the broth to come up to a simmer, place a large skillet over medium heat and add the olive oil and butter. Add the onion and sauté for 5 minutes or until softened.
Add in the garlic and cook for another minute. Drain the farro well and add it to the pan. Cook, stirring frequently, for a few minutes to toast the farro and dry it out a little bit.
Add in the white wine and cook, stirring frequently, for a few minutes or until it is mostly cooked off.
Season everything with a pinch of salt and pepper. Add about ½ cup of the warm broth to the pan and cook, stirring frequently, until it is almost completely absorbed.
Repeat this process, adding ½ cup of broth at a time and stirring, for about 20-25 minutes. You want the heat to be at a medium-low so that the broth isn’t evaporating too quickly. This part takes a little bit of time and patience. The risotto should be thickened and creamy and all the broth should be incorporated. Season again, to taste, with salt and pepper.
Stir in the mascarpone and parmesan cheeses. Once they are melted and the mixture is creamy, gently stir in the squash and baby greens, stirring until the greens are just wilted.
Just before you are ready to serve, drizzle over the truffle oil, being careful not to add too much, as it is VERY potent. Check the seasonings again and adjust as necessary. Serve immediately with additional grated parmesan and fresh herbs, as desired.