Pumpkin farro faux-sotto

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This recipe is to risotto like: Britney is to Jennifer Aniston. Like a paper plate is to Wedgewood china.

You get the idea.

I invented this recipe when all we had in the cabinet was a huge bag of farro I picked up at Costco and a couple cans of pumpkin puree. You can go two ways with this recipe –  make it sweet by adding cinnamon and nutmeg, or make it savory by adding sage and Parmesan. I went with the latter.

Pumpkin farro faux-sotto, serves 2
-1 cup pearled farro
-1 cup almond milk (any milk will work)
-1 cup water
-1 15 oz can pumpkin puree
-1/4 cup walnut pieces

mix-ins to make it savory:
about 2 T fresh sage
about 3 T shaved parmesan
salt & pepper

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Start by adding your farro to a saucepan.
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I like to use a shallow pan – not sure if the increased surface area makes it cook faster or not, but it sure seems like it. Cover the farro with water and almond milk.
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Add the pumpkin and set to medium heat. Stir with a whisk to break up the pumpkin.
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Cook for about 25-30 minutes at medium heat, stirring often. Liquids will start to absorb. In the meantime, chop your walnuts and sage.
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When the liquids are fully absorbed, remove from heat and stir in walnuts, sage, and salt & pepper to taste.
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Top with Parmesan and enjoy!
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3 thoughts on “Pumpkin farro faux-sotto

  1. Stacy says:

    This looks delicious! And how simple! 🙂 I’ll add this to my list of recipes to try along with the previous vegetarian chili one that looked amazing!

  2. Johanna says:

    Looks yummy! I wonder what else I could use that I have sitting in my pantry. hmmmm..

  3. Tanya says:

    Hi! Made this tonight. Wonderful! Had to sub a few things…used roasted pumpkin seeds because I didn’t have walnuts. I used thyme, rosemary and basil because I didn’t have sage. Also, since I don’t eat dairy I made a vegan parm BUT the basic pumpkin risotto is there and terrific and I owe it all to you! Thanks!

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