This is a delicious whole grain risotto that packs a punch of flavor with healthy, tasty ingredients like farro, pumpkin, and spinach, with just a touch of bacon and Parmesan to make it craveable.
Keyword: main dish, rice, risotto
1CupOnion, dicedabout 1/2 an onion
1CupWhite wine, dividedChardonnay or Sauvignon Blanc are good choices
1/2 CupPumpkin Puree
6SlicesBacon, dicedThick cut
Saute bacon in a skillet over medium heat until crisp.**
Add broth and 1/2 cup of white wine to a saucepan over low heat, and heat until hot, but not simmering or boiling.
While bacon is cooking heat a wide, deep pan over medium heat. A large skillet is ideal. When hot, add 2 tablespoons of bacon fat, or 2 tablespoons of olive oil. Add onion and saute until softened and translucent.
Add garlic and saute until fragrant, 30 seconds to 1 minute.
Add farro, and stir to coat until all the grains look like they've been coated in fat. Use more bacon fat or oil if necessary, but not enough that there is excess oil in the bottom of the pan.
Pour in remaining 1/2 cup of white wine. Stir and let simmer until almost entirely absorbed.
Begin adding hot broth 2 ladles at a time (about 1 cup), or enough to almost cover the grains, but not to submerge them. Stir frequently.
When broth is almost entirely absorbed, but not entirely, add another cup or so of broth and repeat. Continue this until your farro is tender and pleasantly chewy. This takes about 4 to 4 1/2 cups usually, and about 40 minutes.
Meanwhile, check bacon for doneness. When crisp, drain from pan and set aside.
When farro is done to desired texture, pour a final 1/2 cup of broth. Stir then add pumpkin. Stir to combine.
Add spinach and stir until wilted into the farro and sauce, about 2 minutes. Grate in 1/4 cup of Parmesan cheese, add crumbled bacon, and add salt and pepper to taste.
** You can bake your bacon in the oven as well. Simply replace bacon fat in the recipe with olive oil and crumble bacon when done.