Pumpkin walnut sage risotto is one of those dishes that’s really easy to make but looks impressive when served. This is one of those ‘treat yourself” meals that I like to enjoy with a heavy pour of chardonnay. I served this as a main course, but you can definitely serve this as a side dish with some roasted turkey thighs and brussels sprouts if you want to have a cozy Thanksgiving for two. Have some leftover pesto? This is delicious with some of your favorite pasta – just mix it in with a little pasta water. This pesto also works well with some grilled chicken breast.
Prep Time 15 minutes
Cook Time 45 minutes
Serves 3-4 (main) to 6-8 (side dish)
Ingredients
Pumpkin Risotto
5 c chicken stock, divided
1/4 tsp each of onion powder and dried thyme
1 1/2 c arborio rice
1 c pumpkin puree
1/4 c grated pecorino cheese
Walnut Sage Pesto
2 cloves fresh garlic
1 c California walnuts
1/4 c each of fresh sage leaves and olive oil
1/2 c grated pecorino cheese
kosher salt, to taste
black pepper, to taste
Preparation
Pumpkin Risotto
Preheat your oven to 350 F. In a Dutch oven over medium heat, pour in 4 cups of chicken stock, then stir in your onion powder and dried thyme. Once this mixture comes up to a simmer, add in the arborio rice, then place the lid on the pot, put it in the oven, and bake for 45 minutes.
In the meantime prepare your pesto and get the remainder of your ingredients ready: measure out the pecorino, pumpkin puree, and have your 1 cup of remaining stock ready to go.
Walnut Sage Pesto
In the bowl of a food processor, combine the garlic and walnuts, then pulse until minced. Add your sage leaves, pecorino, and olive oil and pulse until a coarse paste forms. Give it a taste for seasoning, and give it a pinch or two of salt and a nice sprinkle of black pepper if necessary. Personally, I added about a 1/4 teaspoon each of salt and pepper.
When the risotto comes out of the oven, stir in 1/2 c of the walnut sage pesto, grated pecorino, pumpkin puree, and the remaining cup of stock, stir well, and you’re done.
Serve your pumpkin walnut sage risotto with additional pesto and cheese at the table.
Omgoshhh!! Sounds so good!!