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
Start by adding your farro to a saucepan.
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.
Add the pumpkin and set to medium heat. Stir with a whisk to break up the pumpkin.