Harvest Pumpkin Farro Risotto with Sage Brown Butter and Crispy Shallots

Ingredients

• •1 cup farro
• •4 cups vegetable broth
• •1 cup pumpkin puree
• •1/2 cup grated Parmesan cheese
• •1 medium shallot, thinly sliced
• •3 tablespoons unsalted butter
• •6 fresh sage leaves
• •1/4 cup dry white wine
• •2 tablespoons olive oil
• •1 clove garlic, minced
• •Salt and pepper to taste
• •Water as needed for thinning (optional)

Instructions

1. 1

   Rinse the farro under cold water and set aside.

2. 2

   In a medium saucepan, bring the vegetable broth to a simmer and keep warm over low heat.

3. 3

   In a large skillet or heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the farro and toast for 2-3 minutes, stirring frequently.

4. 4

   Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the white wine, allowing it to reduce by half.

5. 5

   Add 1 cup of warm vegetable broth to the farro, stirring frequently. Once absorbed, add another cup of broth, and continue this process until the farro is tender, about 25-30 minutes.

6. 6

   Meanwhile, in a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced shallots and cook until golden and crispy, about 5-7 minutes. Remove and drain on a paper towel-lined plate.

7. 7

   In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage becomes crispy, about 3-4 minutes. Remove from heat and set aside.

8. 8

   Once the farro is cooked, reduce the heat to low and stir in the pumpkin puree, Parmesan cheese, salt, and pepper. If the mixture is too thick, add a little water or broth to achieve a creamy consistency.

9. 9

   Serve the risotto in bowls, drizzled with sage brown butter and topped with crispy shallots.

10. 10

    Garnish with additional Parmesan and sage leaves if desired.