Tired of the same old Thanksgiving sides? How about trying something new and exciting this year?! I have a Pumpkin Risotto recipe you’ll love and it uses the fabulous Pumpkin Pesto!
PUMPKIN RISOTTO
1 tbsp butter
1 tbsp olive oil
1 cup diced onions
1 tbsp chopped sage
1 tbsp chopped garlic
1 cup Arborio rice
1/4 cup white wine
4 cups vegetable stock
1 cup Pumpkin Pesto
2 tbsp Mascarpone cheese
Salt and pepper to tast
Grated Parmesan cheese, as desired.
Instructions: Heat butter and olive oil, and use to sauté chopped onions (about 2-3 minutes until onion looks translucent). Add sage and garlic, and stir in the rice until well coated. Add white wine, stir and cook until liquid is absorbed. Add heated vegetable stock one cup at a time, while stirring constantly until rice is al dente. Fold in pesto and Mascarpone. Stir until fully distributed and add salt and pepper to taste.
Serve into a hollow pumpkin or deep serving dish and top with as much grated Parmesan cheese as you desire. Enjoy!!!
