Eating Local: Pumpkin Farro Risotto

After a weekend of feasting, we needed veg & whole grains stat!

Though the farro is from way more than 150 miles away, the rest of the dish is well within our radius. The pumpkin purée, from the depths of my freezer - originally a product of my CSA this fall - was the highlight of the dish.


  • 1/2 quart of frozen pumpkin purée, thawed
  • 1 quart of homemade chicken stock
  • 2 cups of farro, soaked in cold water for 20 mins then rinsed
  • 2-4 tbsp local butter
  • 2 tsp dried thyme from my backyard
  • 2 tbsp local honey from my CSA
  • 2 cloves of garlic
  • a nice chunk of goat cheese from Cherry Glen


  1. while the farro is soaking in cold water, put the pumpkin purée and chicken stock into a pot, add in the halved garlic cloves, thyme, 1 tbsp honey, salt, and pepper. bring to a simmer, stirring occasionally
  2. drain the farro and add to a large dutch oven with 16 cups of water, bring to a boil and simmer for 20 minutes
  3. when the farro is done, strain
  4. put the butter into the pot over med/high, fish out the garlic from the pumpkin purée & chop and toss into the melting butter
  5. add a ladle of stock/purée into the butter-garlic combo then add all of the farro back into the pot and cook it like a regular pot of risotto
  6. after 20 minutes of ladling and stirring, you'll have a yummy pot of goodness
  7. turn off your burner, give it a good stir and cover and let it rest for 5-10 mins. taste for seasoning, add more of the honey and finish with some goat cheese