Pumpkin Farrotto

This is one of my faves for this time of year when you want something comforting but super nutritious, too. It’s no-stir risotto full of delicious sweet pumpkin, fragrant herbs, spicy chilli + nutty farro. Add extra water to make a soup.

The type of pumpkin/squash you use makes all the difference. I like to use an Italian Delica/Kombocha pumpkin, which is super flavoursome. If you can get hold of a Crown Prince, that’d be great too. If not, butternut is great, I’d just go heavy on the herbs + chilli to give it a little help

ingredients

serves 4

• 3 tbsp olive oil

• 1 onion, chopped

• 2 celery sticks, chopped

• 2 garlic cloves, chopped

• 350g pumpkin or squash, peeled and cut into 2cm cubes

• 200g quick-cook farro, spelt, pearl barley or risotto rice

• ½ x 400g tin tomatoes, rinsed and chopped

• 1 small sprig rosemary, chopped

• A couple of tsp thyme leaves

• 8 sage leaves, chopped

• ½ tsp chilli flakes
  

instructions

Warm the oil in a large pan over a medium heat and fry the onion and celery with a teaspoon of salt for 5-7 mins.

Chop the garlic while onion is cooking and add to pan. Leave to cook slowly for another 5 ish minutes until fragrant.

Add the pumpkin, herbs, chilli, tomatoes and farro to the pan. Pour over 750ml boiling water, and a couple of teaspoons of salt. Leave to simmer for 25-30 minutes, stirring as often as your remember.

Once the water has been absorbed (you may need to add more during cooking if it's looking a little dry), and the farro is soft but with still with a little bite, take off the heat. Mash with a potato masher if you want. Leave to rest for 5 minutes.

Grate over Parmesan and check and adjust the seasoning. Transfer to plates and drizzle with a little oil before serving