<http://schema.org/recipeInstructions>
" 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 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. 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. Remove skillet from heat and stir in Parmesan and parsley. Serve risotto with additional Parmesan if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3437/farro-risotto-butternut-squash-ghk-0107/?src=shelter_footer>