Pumpkin, rosemary and chickpea farrotto

Ingredients

For 1 serving

• Farro65 g
• Pumpkin180 g
• Cooked chickpeas100 g
• Onion30 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: September – January

Method

1. Warm the vegetable stock and keep it hot over the lowest heat. Peel the pumpkin, remove the seeds and fibres and cut it into dice of about 1 cm; chop the onion and rosemary needles; rinse the farro and drain the chickpeas.
2. Heat the olive oil in a saucepan over medium heat and fry the onion with the rosemary for 3–4 minutes, until the onion is translucent.
3. Add the pumpkin and farro and toast for 2 minutes, stirring, until the farro is hot and glossy.
4. Cook for 30 minutes over medium heat, adding the hot stock a ladle at a time and stirring often, until the pumpkin has partly broken down and the farro is tender and creamy. Season with salt towards the end.
5. Add the chickpeas for the last 5 minutes so they heat through without breaking up. Turn off the heat, finish with a grind of black pepper and rest for a minute.