Crema di zucca e mandorle | ricetta con CookEasy+ kenwood | ricetta autunnale

In a saucepan, heat the vegetable broth over medium heat and keep it warm.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Stir in the farro and cook for 2-3 minutes, allowing it to toast slightly.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the farro to absorb the broth before adding more.

Continue this process until the farro is tender and creamy, about 25-30 minutes.

Once the farro is cooked, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until well combined.

Season with salt and black pepper to taste.

Remove from heat and stir in the chopped parsley for freshness.

Serve warm, garnished with additional Parmesan if desired.

Equipment Needed

Spice Level: