Pumpkin Farrotto

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.

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.