Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 1 large shallot, finely chopped
- 2 large garlic cloves, finely chopped
- 2 1/2 cups vegetable stock
- 15 oz. can unsweetened pumpkin puree
- 1 1/2 cups pearled farro
- Salt and pepper
- 1/4 tsp freshly grated nutmeg
- 1 cup freshly grated Parmigiano-Reggiano
- 12 fresh sage leave, very thinly sliced
- 2 tbsp. butter, to finish
- 1/2 cup chopped toasted hazelnuts or walnuts, to serve
Directions
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In a round-bottom saute pan or risotto pot, heat the oil 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 nutmeg. Cook, stirring often, until the liquid is mostly absorbed, 22-25 minutes. Stir in the cheese, sage and butter. Serve in shallow bowls topped with the nuts.