farro risotto with pumpkin & sage

Here's a fun fact: farro is one of the most hunted ingredients that gets customers contacting us! With that in mind we feel like the humble farro grain deserves some of our time & attention, and so this week we've prepared a delicious farro recipe for you to try at home.

There’s a reason that Tuscans have enjoyed farro for hundreds of years. Farro is delicious, nutritious and an excellent stand-in for rice, pearled barley and other grains in so many dishes. This morish Pumpkin & Sage Risotto really showcases its nutty flavour, slightly chewy texture and warming appeal. The fact that it is packed with nutrients doesn't hurt either. Farro is a whole grain, loaded with B3, magnesium and zinc (and double the protein and fibre of quinoa, say what?!). You'll find that a risotto made with farro will be truly satisfying and a sustaining bowl of deliciousness.

​Ingredients:
400g pumpkin, cut into bite sized cubes
1 onion, fine diced
3-4 garlic cloves, minced 
250g/1.5 cups farro
2 cups water, or extra if needed
1 tsp veg stock powder
6-8 dried sage leaves
Pinch nutmeg
Salt and pepper
 
Garnish options:
Pumpkin seeds
Parsley or sage
½ cup grated or shaved Parmesan or romano cheese

Method:
Heat oven to 200°c /180°c fan forced. Lay the pumpkin cubes out onto a lined baking tray, drizzle with a little olive oil, salt & pepper, and roast for 30 mins or until soft. When you think the pumpkin is ready to come out of the oven, make a little room at one end of the pan and sprinkle the pumpkin seeds into it, in a single layer. (We will be using the seeds at the end to garnish). Return the tray to the oven for 5 mins. Remove the tray from the oven and set aside.

While the pumpkin is roasting, cook the farro.
In a heavy-bottomed saute pan or dutch oven, saute the onion on a medium heat until soft and translucent, then add the garlic and saute for a further minute, stirring. Add the water, stock powder, sage, nutmeg and farro. Bring to a slow boil, then turn down heat slightly and simmer, stirring occasionally,  for 25-30 mins or until most liquid is absorbed and farro is tender. Remove from the heat.

Add roasted pumpkin to the pot and gently fold it through. Ladle into shallow bowls and top with the roasted pumpkin seeds, parsley and cheese (use 1 garnish or all 3!). 

Pimp My Recipe

• ​Make this dish vegan for substituting nutritional yeast for parmesan
• Feeling decadent? Add some cream or butter. For a creamy risotto, add ½ cup pouring cream to the risotto when it’s about half cooked (when it’s been simmering for 15 mins). Alternatively, instead of cream, stir through 1 tbsp butter at the same time as you add the cooked pumpkin.
• Not in a pumpkin mood? That’s the beauty of dishes like this - its so easy to swap out ingredients to suit your mood or fridge crisper. Try sauteed mushrooms or asparagus, roasted walnuts, pancetta and peas or a combination of roasted veg.
• Hot Tip: Make double and freeze it! This recipe freezes beautifully, and future you will be so thankful when you've had a long day and know that you have this waiting for you in the freezer. Thaw, then reheat gently in a covered pot or in the microwave. Then garnish with whatever you wish.