Pumpkin Farro Risotto with Roasted Winter Vegetables

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This Pumpkin Farro Risotto with Roasted Winter Vegetables is a great vegetarian holiday entree option or the perfect dinner for a chilly winter evening.

DISCLAIMER: This post was sponsored by Nuts.com but all opinions are, of course, my own. Thank you for supporting the sponsors that make VV possible.

Pumpkin Farro Risotto with Roasted Winter Vegetables

I’m extra excited about collaborating with Nuts.com today because this post is part of their holiday Local Pantry Donation Program so all of the income I would normally be making from this will be being donated to my local pantry. They were even kind enough to send so much farro that I’ll be able to donate a few bags to my pantry as well! As if Nuts.com wasn’t already on my favorites list (how else do I get my hard to find ingredients in our small Indiana town?), this really wonderful charity initiative definitely put them up there!

I decided to make this farro risotto for the post because it’s a recipe that will carry over from fall all the way to the end of winter. It’s perfect for chilly fall evenings and then makes the perfect holiday vegetarian main for Thanksgiving and December gatherings. I’ll admit that this farro risotto isn’t quite as creamy as the traditional rice version but the pureed pumpkin helps out by adding a rich creaminess.

Use pearled farro if you are making this as it’ll cook much quicker and break down a bit more to achieve that risotto texture. If regular farro is all you have, plan to cook it for another 20 or so minutes and add another cup or so of water.

The great thing about the roasted vegetables in this recipe is that they can evolve with what is in season and what you have on hand. Use a mix of carrots and apples in the fall and then potatoes and beets in the winter.

In other news, this is part of the #virtualpumpkinparty which is an annual celebration of all thing pumpkin. Get more pumpkin recipe by visiting this site!

Pumpkin Farro Risotto with Roasted Winter VegetablesPumpkin Farro Risotto with Roasted Winter VegetablesPumpkin Farro Risotto with Roasted Winter Vegetables

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Pumpkin Farro Risotto with Roasted Winter Vegetables

This Pumpkin Farro Risotto with Roasted Winter Vegetables is a great vegetarian holiday entree option or the perfect dinner for a chilly winter evening.

Course: Main Course
Cuisine: Vegetarian
Servings: 8
Calories: 238 kcal
Ingredients
For the Roasted Vegetables:
  • 2 cups chopped winter vegetables (such as carrots, potatoes, beets, etc)
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • Salt / Pepper
For the Farro:
  • 2 Tbsp Olive oil + more for finishing
  • 1 Tbsp chopped sage leaves + more for garnish
  • 1 small onion diced
  • 1 1/2 cups pearled farro
  • 1/4 cup dry white wine
  • 3 cups water
  • 1/2 cup pumpkin puree
  • 2 Tbsp hard cheese (make sure it's vegetarian)
  • Salt / Pepper for seasoning
  • 2 tsp hazelnut oil
  • 1 tsp chopped thyme
Instructions
For the Roasted Vegetables:
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

  2. Toss the vegetables in 1 Tbsp olive oil, smoked paprika, and a little of salt and pepper. Transfer to a baking sheet and lay in an even layer.

  3. Roast for 30 minutes, flipping halfway through, or until the vegetables are crispy on the outside and soft on the inside. Remove from heat and set aside.

For the Farro:
  1. Heat the olive oil and sage over medium heat in a large saucepan. Add onions and cook until translucent, stirring often, about 5 minutes.

  2. Add farro and let toast, stirring often, for 1 minute.

  3. Add wine and cook until absorbed, stirring often, about 2 minutes.

  4. Add water, 1 cup at a time, and cook, stirring often, until most of the water is absorbed before adding more. Continue with the rest of the water until the farro is soft and creamy, about 30 minutes.

  5. Add pumpkin puree and cook for another 3 minutes.

  6. Remove from heat and mix in the hazelnut oil and thyme. Top with roasted vegetables. Season with salt and pepper.

  7. Serve right away with more sage and a drizzle of olive oil.

Nutrition Facts
Pumpkin Farro Risotto with Roasted Winter Vegetables
Amount Per Serving
Calories 238 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 51mg 2%
Potassium 256mg 7%
Total Carbohydrates 37g 12%
Dietary Fiber 8g 32%
Sugars 1g
Protein 6g 12%
Vitamin A 97%
Vitamin C 7.5%
Calcium 5%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Pumpkin Farro Risotto with Roasted Winter Vegetables

DISCLAIMER: This post was sponsored by Nuts.com but all opinions are, of course, my own. Thank you for supporting the sponsors that make VV possible.

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

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10 Comments

  1. Reply

    Kelsey @ Appeasing a Food Geek

    October 23, 2017

    Love the idea of using farro for a risotto texture! Also, this dish looks delicious all-around. Loving the fall flavors! Happy #virtualpumpkinparty Shelly! xoxo

  2. Reply

    Madeline Hall

    October 23, 2017

    I’ll admit I haven’t had farro very often before but the way you paired it with pumpkin and turned it into a risotto sounds like it would be right up my alley!! It’s the perfect cozy cold weather dish too.

  3. Reply

    Anna Parkes

    October 23, 2017

    This looks fab!! Can’t wait to recreate it!

  4. Reply

    Jessie Snyder

    October 23, 2017

    I absolutely LOVE Nuts.com, they are so wonderful! And farro has become my best pal this season, so I am literally salivating at your recipe here Shelly. Happy pumpkin party-ing to you girl!

  5. Reply

    Sarah | Well and Full

    October 23, 2017

    Can I just say how super cool it is that the proceeds from this post are going to your local food pantry?? So awesome. And also, I didn’t know nuts.com had products other than, well, nuts. Going to check them out now 🙂 (Oh and P.S., this risotto looks KILLER!)

  6. Reply

    Kym Grimshaw | On The Plate

    October 24, 2017

    Oh how I would love to cosy up on the sofa with a bowl of this tonight! Farro sounds like an interesting twist on risotto as well, I’ll have to give that a go. Thanks for the inspiration and Happy Virtual Pumpkin Party! X

  7. Reply

    mansi desai

    November 2, 2017

    hi,

    this is very nice curry ever for us as well as it added so many ingredient it will help you so much for our health so thanks for this posting ,

    regards,

    mansi desai

  8. Reply

    Sara @ Cake Over Steak

    November 21, 2017

    Beautiful as always, and it sounds soooo good. I’m a big fan of Nuts.com. Thanks for this gorgeous contribution to my pumpkin party! xoxo

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