It is getting chaotic in our home since a few days. My two sisters are spending their vacation in Kansas City and taking over our house. We have always been a loud family, making jokes on each other and you already know, the squeaky wheel gets the grease. If you would give this two weeks a theme it would be Guns ‘n Roses – Welcome to the jungle.
But we are also a food loving family and tremendous eater. I mastered yesterdays challenge of feeding my mob with this pumpkin farro risotto. It was more like throwing some ingredients in a pan and came out so great and flavorful that I want to share it with you.
This guy to the left had been hanging around for more than a month and we really liked him. He was a quite, funny and good behaving guest but his time was up and we rudely ate him. One half ended up in a nice pumpkin soup and the other half in this farrotto.
I would like to thank my friend Don for giving him to me, he is such a great guy with hugh green fingers.
makes 4 to 5 servings
2 tablespoon extra virgin olive oil
and some more for roasting the pumpkins
1 medium chopped onion
1 1/2 cup pearled farro
about 4 cups / 1 l chicken broth
1/3 cup dry white wine
1 teaspoon herbes de Provence
400 g / about a half pumpkin or butternut squash
200 g / 7 oz. diced bacon
1/4 cup chopped walnuts
1/3 cup grated Romano cheese or Parmesan cheese
some cut chives for garnish
salt and pepper
Cut the pumpkin into half and remove the seeds. Cut into slices, sprinkle with olive oil, salt and pepper and put on a baking sheet lined with parchment paper. Bake on 400 F / 200 C for 20 minutes. Let cool until cold enough that you can handle it, then remove the skin and cut into dices.
Boil the broth in your microwave oven or on the stove.
Heat the olive oil over medium high heat in your large pan (a wok works too). Add the onion and roast until soft and tender and not brown. Add the farro and cook for 3 minutes. Pour in the white wine, cook about 2 minutes. Add 3 ladle of broth and herbes de Provence.
Let simmer for the next 10 minutes and add some broth every time the farro thickens too much. Add the diced pumpkin and let cook for another 10 minutes. At the end the farro needs to cook over all 20 minutes.
Meanwhile brown the bacon in a smaller pan, add the walnuts then the bacon is nearly done and let cook for further 2 minutes.
Add the bacon/walnuts and the Romano cheese to the farro, stir well and season with salt and fresh ground pepper to taste. Garnish with chives and serve with some more grated cheese. Serve soon.