Pumpkin farro faux-sotto


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.


Cook for about 25-30 minutes at medium heat, stirring often. Liquids will start to absorb. In the meantime, chop your walnuts and sage.


When the liquids are fully absorbed, remove from heat and stir in walnuts, sage, and salt & pepper to taste.

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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