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.

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!

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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*

Fat 7g11%

Saturated Fat 1g6%

Sodium 51mg2%

Potassium 256mg7%

Carbohydrates 37g12%

Fiber 8g33%

Sugar 1g1%

Protein 6g12%

Vitamin A 4850IU97%

Vitamin C 6.2mg8%

Calcium 50mg5%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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.