"If you grow or pick pumpkins, roast a puree and freeze for pies, puddings and this risotto recipe. I make a puree of butternut squash for the same purposes as well." — Rachael Ray
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.