Pumpkin and Chicken Sausage "risotto"

Recipe courtesy of fitness magazine.
2 cups pumpkin or butternut squash, cut into 1 inch cubes.
2 tablespoons olive oil
1 tablespoon ground dried sage
6 ounces spicy chicken sausage links
1 1/2 cups farro
3 cups low-sodium fat- free chicken stock
1 large shallot, minced
1/4 cup dry white wine
1/2 cup grated parmesan
1/2 cup chopped fresh parsley

Combine pumpkin, oil and sage. Top with sausage. Roast 15 minutes at 375 degrees. Turn sausages over and roast 15 more minutes. Remove from oven, slice sausages and set sausage and pumpkin/ squash pieces aside.

Rinse and drain farro. Set aside. Bring chicken stock to a boil.

In a large pot, heat oil. Saute shallot for 2 minutes. Stir in farro. Add wine; cook until absorbed, about 7 minutes. Stir in two ladles of chicken stock. Cover and simmer about 5 minutes, add two more ladles of chicken stock cover and simmer again. Repeat this process until all stock has been used and almost completely absorbed.

Remove from heat and stir in parmesan. Cover and let risotto rest 5 minutes. Stir in sausage and pumpkin/ squash and parsley.

Serves 4. 487 calories, 25 g protein, 60 g carbohydrates, 16 g fat (4 g saturated), 8 g fiber