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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

436 calories; fat 17g; cholesterol 24mg; saturated fat 6g; carbohydrates 55g; insoluble fiber 14g; protein 16g; sodium 663mg.
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