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Pumpkin Farrotto

Source of Recipe

Family Circle-2015


List of Ingredients

4 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1/4 cup white wine (optional)
1 1/2 cups whole farro (not pearled)
4 cups unsalted vegetable stock
1 can (15 oz) pumpkin puree
6 tablespoons grated Parmesan
1 tablespoon fresh sage, chopped
1 box (10 oz) frozen peas, thawed
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup toasted walnuts, chopped





Recipe

Melt 3 tbsp of the butter in a large skillet over medium heat. Add onion and cook, stirring, 3 minutes. Stir in garlic; cook 2 minutes. Add wine and farro; cook 1 minute or until most of the wine evaporates. Transfer to slow cooker. Stir in vegetable stock, pumpkin, 4 tbsp of the Parmesan and the sage. Cover and cook on HIGH for 4 hours. Uncover and gently stir in peas, remaining 1 tbsp butter, the salt and pepper. Spoon into bowls and top with walnuts and remaining 2 tbsp Parmesan.