Ingredients
2 tbsp. olive oil
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
2 ½ cups vegetable stock
1 can (15 oz.) unsweetened pumpkin puree or fresh roasted pumpkin puree
1 ½ cups pearled farro
Salt and pepper
¼ tsp. freshly grated nutmeg
1 cup freshly grated Parmigiano-Reggiano (about 3 oz.)
12 fresh sage leaves, very thinly sliced
2 tbsp. butter or EVOO, to finish
½ cup chopped toasted hazelnuts or walnuts, to serve
Preparation
Step 1
In a round-bottom sauté pan or risotto pot, heat the oil, two turns of the pan, over medium to medium-high. Add the shallot and garlic and cook, stirring often, until the shallot softens, about 2 minutes. Add the stock, pumpkin puree and farro; season with salt, pepper and the nutmeg. Cook, stirring often, until the liquid is mostly absorbed, 22 to 25 minutes. Stir in the cheese, sage and butter or EVOO. Serve in shallow bowls topped with the nuts.
