Pumpkin, chestnut & farro risotto

Pumpkin, chestnut & farro risotto

20 mins
Cooking time
40 mins
Deidre Rooney

Risotto made with farro has a different texture from regular risotto – it is still a little creamy but has a deeper, nuttier flavour. It works particularly well with autumnal and wintry ingredients like pumpkin and chestnuts, and makes a good side dish for roast pork.

From the grocer


Quantity Ingredient
2 tablespoons olive oil
85g butter
300g farro
salt and freshly ground black pepper
1 litre chicken or vegetable stock
75g cooked chestnuts, frozen or vacuum-packed
grated parmesan, to serve

From the greengrocer

Quantity Ingredient
800g pumpkin, peeled, seeded and cut into chunks
1 small onion, very finely chopped
2 garlic cloves, very finely chopped
1 celery stalk, very finely chopped
16 sage leaves


  1. Heat the olive oil in a saucepan over a medium–high heat and cook the pumpkin in batches until the outside is slightly caramelised in patches – you just want to colour the pumpkin, not cook it through. Remove with a slotted spoon and set aside.
  2. In the same pan, melt 20 g of the butter and add the onion, garlic and celery. Cook over a low heat until the onion is soft and translucent. Add the farro and stir, making sure the grains are well coated.
  3. Stir in the pumpkin. Season lightly with salt and pepper, and cover with the stock. Cook for about 35 minutes. Put the lid on for the first half of cooking, then continue uncovered. Unlike traditional risotto, you only need to stir this dish occasionally, but you will still end up with a mixture that is creamy like risotto. Taste for seasoning.
  4. While the risotto is cooking, melt 30 g of the butter in a small frying pan over a medium heat and quickly fry the chestnuts until glossy and warm. Gently stir the chestnuts and their frying butter into the risotto, cover and remove from the heat.
  5. Quickly fry the sage leaves in the remaining butter until crisp.
  6. Spoon the risotto into soup bowls and top with the sage leaves. Drizzle over the sage frying butter, grind over some black pepper and top with parmesan. Serve immediately.
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