Pumpkin Walnut Sage Risotto

Total time: 30 minutes | Servings: 6

Risotto: 

6 cups vegetable stock

1/4 cup olive oil

1/2 large yellow onion, finely diced

1 1/2 cups Arborio rice

1 cup pumpkin puree

1/4 cup grated pecorino cheese

Walnut Sage Pesto:

2 cloves fresh garlic

1 cup California walnuts 

1/2 cup fresh sage leaves, plus additional for garnish

1/2 cup grated pecorino cheese, plus additional for garnish

2 tablespoons olive oil

kosher salt, to taste

black pepper, to taste

To make risotto: In medium pot over medium-low heat, heat vegetable stock.

In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.

Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.

Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.

To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.

In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.