Pumpkin Farro Risotto with Caramelized Onions

If you guys haven’t been completely burnt out on pumpkin things this fall you have to try making this Pumpkin Farro Risotto. I read an article recently by Food52 about how to get more flavors into very basic grains like farro – thus kicking off my recent farro obsession. Farro is a type of ancient wheat grain very popular in Middle Eastern and Mediterranean cuisine. This high fiber food has a nuttier taste than rice or quinoa but is also chalk full of iron, b vitamins, and zinc. I like it because it tastes heartier than rice and the texture is better than buckwheat in my opinion.

You might be surprised to that you actually have most of the ingredients already in your fridge to make this pumpkin farro risotto. Small steps like caramelizing the onions and slow cooking the farro make this dish so savory and delicious. I also often forget the power of cooking things in wine which elevates the flavors of the shallots and mushrooms. So if you are feeling generous enough to share your wine with your dinner than you will most defiantly enjoy this recipe.

Pumpkin Farro Risotto with Caramelized Shallots & Mushrooms

Serves 2 -3

Ingredients:

Farro:
1 cup of farro
2.5 cups of veggie broth (if you are out use water and add some extra spices)
2 bay leaves
2 cloves of garlic
1/4 cup of white wine
salt and pepper
1/2 can of pumpkin puree (not pumpkin pie filling)

Caramelized Shallot and Mushrooms:

3 tsp of ghee or butter
2 large shallots
1 1/2 cups of mushrooms
3 tbs white wine
1 cup of chopped baby kale (I used frozen)
Topping – Pistachios, red pepper flakes

Directions:

  1. In a large sauce pan cook farro in veggie broth, bay leaves, cloves of garlic and salt and pepper for about 20- 25 mins. Add wine and cook for another 5 or until farro is tender and no longer tastes like booze. The type of farro you buy might vary in cooking time so cook it according to the instructions while leaving time to add in the wine to let it finish cooking down.
  2. While farro is cooking in a skillet heat the ghee or butter over medium-low heat and add shallot and mushrooms. Cook for about 7 mins or until you can tell the onions are soft and most of the moisture is gone, add a pinch of salt. Reduce heat and continue to stir occasionally for another 10-12 mins. If the onions or mushrooms start to burn your heat is too high. Once mushrooms and onion start to get crispy deglaze the pan by adding wine and cook until liquid is almost gone. Remove from heat and set aside.
  3. Once farro is done turn to a low heat and remove bay leaves and garlic cloves. Chop those garlic cloves and throw them in onion and mushroom mixture.
  4. Add pumpkin to farro stirring in to evenly coat the farro. And add in your kale or greens of choice and combine until greens start to wilt.
  5. Add mushroom, shallot, kale mixture to farro and combine until all ingredients are well mixed.
  6. Take off of heat and top with some more greens, pistachos and red pepper flakes.

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