Combine sage, walnuts, olive oil, and garlic in the bowl of a small food processor. Pulse until thoroughly combined. Add cheese. Pulse a few more times. Scrape into a squeeze bottle* or other container, and set aside.

Toss the pumpkin cubes with a generous drizzle of olive oil, salt, and pepper.

Roast 30 to 45 minutes until tender and edges are beginning to brown nicely. While pumpkin roasts, start the risotto.

To a dutch oven on medium-high heat, add olive oil, shallot or onion, and garlic. Heat until fragrant, and onion is softening.

Add barley and thyme. Stir to combine. Cook 3-4 minutes until barley just begins to brown. De-glaze the pan with the sherry or wine.

When most of the liquid is absorbed, begin to add broth/stock by the ladle full. If you are using medium cook barley, the cooking process takes about 45 minutes. You may want to lower the heat some, and continue to add broth as it is absorbed. The mixture should simmer rather than boil. it requires regular stirring to ensure that all the barley is in contact with the liquid most of the time.

When your risotto has been cooking about 40 minutes, begin to taste for doneness. You want al dente, not soft. If you overcook the barley, your risotto will be mushy.

When the barley is just barely tender, stir in the roasted pumpkin cubes and the crumbled bleu cheese. Cover and remove from heat while you prepare your eggs.

Cook 1 egg per serving according to your preferred method. You will want a runny yolk for this dish!

In a shallow bowl or plate, place one fourth of the risotto. Make a "well." Drop in your egg. Drizzle with the sage pesto, and garnish with the fresh, chopped parsley. Enjoy!