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Recipe:
Farro Sugar Pumpkin Risotto

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Farro Sugar Pumpkin Risotto
15 December 2010

Farro Sugar Pumpkin Risotto

Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.

Serves 8

1 pound Farro (Emmer Wheat)
½ cup finely minced onion
2 T. Olive oil
1 cup Dry white wine
2 quarts Vegetable stock
2 tsp. Minced fresh thyme
1 medium French sugar pumpkin (roasted and scooped)
2 oz. Grana Padano Cheese or other aged Parmesan for shaving over the top
2 tsp. Kosher salt
1 tsp. Fresh cracked black pepper

 

To Roast Pumpkin cut in half and scoop out seeds, rub wih a small amount of olive oil and roast skin up on a foil lined baking sheet for 30 -40 minutes @ 350. Remove from oven and scoop out soft flesh of the pumpkin.

In large pot heat Olive oil and add the onion, sauté gently for 3 minutes till onion is translucent. Add farro and turn up the heat, stir farro often and do not allow it to burn, sauté farro 5 minutes. Add thyme and deglaze pan with the white wine and reduce heat to a fast simmer. When liquid is almost cooked out add ¼ of your vegetable stock, and allow to simmer till liquid is cooked out and repeat process stirring often till all stock is gone and farro is almost cooked. Add pumpkin mash, salt and pepper, Pumpkin will release a little more liquid that you will need to cook out. Taste and adjust seasoning with salt and pepper.

Risotto is a slow and timely process, however it is well worth the effort, as all of your guests are going to be asking you for the recipe.

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