Farro Sugar Pumpkin Risotto
Created for the Peninsula Wellness Center membership drive on Saturday, Dec 4, 2010.
Serves 81 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.