Pumpkin Farrotto

Pumpkin Farrotto
Makes 6
Prep 15 m
Cook 15 m
Slow Cook on HIGH for 4 hours



  1. 1 of 2 Melt 3 tbsp of the butter in a large skillet over medium heat. Add onion and cook, stirring, 3 minutes. Stir in garlic; cook 2 minutes. Add wine and farro; cook 1 minute or until most of the wine evaporates. Transfer to slow cooker.
  2. 2 of 2 Stir in vegetable stock, pumpkin, 4 tbsp of the Parmesan and the sage. Cover and cook on HIGH for 4 hours. Uncover and gently stir in peas, remaining 1 tbsp butter, the salt and pepper. Spoon into bowls and top with walnuts and remaining 2 tbsp Parmesan.
Nutrition Information for Pumpkin Farrotto
Servings Per Recipe: 6
Per Serving: 436 kcal cal., 17 g Fat, total, 24 mg chol., 6 g sat. fat, 55 g carb., 14 g fiber, 16 g pro., 663 mg sodium