Skip to main content

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.

Comments

  1. That looks wonderful! What another beautiful use for pumpkin.

    ReplyDelete
  2. I have never had Farro. It wasn't even on my radar until now.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh