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.
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:
-
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
-
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.
-
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:
-
Heat the olive oil and sage over medium heat in a large saucepan. Add onions and cook until translucent, stirring often, about 5 minutes.
-
Add farro and let toast, stirring often, for 1 minute.
-
Add wine and cook until absorbed, stirring often, about 2 minutes.
-
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.
-
Add pumpkin puree and cook for another 3 minutes.
-
Remove from heat and mix in the hazelnut oil and thyme. Top with roasted vegetables. Season with salt and pepper.
-
Serve right away with more sage and a drizzle of olive oil.