Pumpkin Farrotto #PumpkinWeek

Celebrating all things pumpkin with #PumpkinWeek is one of my favorite blogging events. Ever. Many thanks to Terri of Love and Confections for organizing this week. If you are looking for inspiration of what to do with those orange beauties, follow along.

Here are today’s #PumpkinWeek recipes

Savory Pumpkin Recipes
Pumpkin Farrotto from Culinary Adventures with Camilla.
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen.
Pumpkin Quesadilla from Making Miracles.

Sweet Pumpkin Recipes

Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Macaron from A Kitchen Hoor's Adventures.

Pumpkin Cheesecake Truffles from The Crumby Kitchen.

Pumpkin Chip Cookies from Palatable Pastime.
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes.
Pumpkin Cream Cheese Danish from It Bakes Me Happy.
Pumpkin Cream Puffs from The Redhead Baker.
Pumpkin Creme Brulee from Kudos Kitchen by Renee.
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm.
Pumpkin Struesel Bar from Cookaholic Wife.
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte.

Pumpkin Farrotto

Ingredients

• 1 small pumpkin
• 4 C  vegetable stock
• 1 C water
• 1 ½ C farro
• 1 T  olive oil + more for drizzle
• 3 shallots, peeled and minced
• 4 cloves garlic, peeled and pressed
• 2 sprigs thyme, leaves plucked and minced
• ¼ C white wine
• ¼ C water
• ¼ C shredded parmesan
• freshly ground salt
• freshly ground pepper
• pomegranate arils, for garnish

Procedure

Preheat the oven to 400 degree F. Cut the pumpkin in half, discard seeds, and lay both halves, cut side down on a sheet tray. Roast until tender, approximately 40 minutes. Once cool enough to tough, mash the pumpkin to a puree.

In a medium saucepan, combine the vegetable stock and water and bring to a simmer.

Heat the olive oil in a large pot over medium heat. Add the shallots and cook, stirring frequently, until translucent. Add the garlic and thyme. Pour the whole farro into the pot and stir until glossy and coated in oil. Toast the farro for 2 minutes, stirring frequently. Deglaze the pot with white wine and water. Stir until the liquid is evaporated.

Using a ladle pour hot vegetable stock into farro, one ladle at a time. Continue to stir while adding the stock.

Transfer the pumpkin puree to the farrotto pot and incorporate. Season to taste with salt and pepper. Bring the farrotto to a simmer, uncovered for another 5-10 minutes. Continue to stir to avoid sticking to the bottom of the pot.

The farrotto is ready when the grains are just past al dente and risotto is not runny. Stir in the cheese. Garnish with pomegranate arils and fresh thyme. Drizzle with olive oil. Serve immediately.