Pumpkin Farro Risotto

Edible decorative bowl optional

Edible decorative bowl optional

There are a number of smaller pumpkin varieties in the pacific northwest, the type pictured is roughly 3-5 lbs and about the size of a cannon ball. Any type of pumpkin will work for this, just harvest enough flesh for about 2 cups of puree. Remember to toast the seeds for a tasty snack or excellent addition to the top.

The flavor of the pumpkin is perfect with the nutty flavor of the farro but normal arborio rice can be used instead.

Pumpkin Farro Risotto

  • 1 3-4 lb whole pumpkin
  • 2 cups farro
  • 1 red onion diced fine
  • 2 tbsp chopped fresh thyme
  • 1/4 cup grated romano
  • 4-5 cups chicken stock
  • 1 cup dry white wine
  • 3 star anise
  • Salt/pepper

The night, or at least 8 hours, before cooking rinse farro and soak in cold water. Cut pumpkin in half and scoop out seeds and pulp. Toast seeds. Place pumpkin flesh side down on a baking sheet with 1 cup of water and roast at 365 degrees until cooked through, about 45 minutes. Remove from oven and let cool.  scoop out flesh and mash into a rough puree, pouring off any excess water. If using the pumpkin halves as bowls then leave enough flesh to hold sides up. Heat chicken broth to a low simmer with star anise. Drain farro. In a large saute pan melt 2 tbsp butter and saute onion over medium low until golden. Add farro, stir to coat and cook until it begins to crisp slightly. Add wine and cook down over medium heat until absorbed. Begin adding broth 1 cup at a time the same way when cooking standard risotto. When farro begins to soften add pumpkin and thyme stir in very well. season with salt and pepper and continue adding broth 1 cup at a time until creamy. Remove from heat stir in cheese and let set 10 minutes. Serve in the pumpkin halves or not with toasted seeds on top.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Garden, Italian, Recipes, Rice/Risotto, vegetarian and tagged , , , . Bookmark the permalink.

2 Responses to Pumpkin Farro Risotto

  1. Eva Taylor says:

    I’m intrigued with the farro in this recipe what an interesting diversion from rice. The star anise would also add a very delicious flavour. Our chef instructor in Lyon adds vanilla to his pumpking soup which is also a different and interesting direction.

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