Pumpkin Pesto Risotto

Pumpkin Pesto Risotto

If you've never made risotto, it might seem a bit daunting, but it’s really very easy. It just takes time. Stirring, stirring, stirring. Once cooked, you pretty much have to enjoy it presto, right away. As the Italian saying goes, "risotto waits for no one."



4 cups organic chicken broth
2 Tablespoons unsalted butter
1 cup yellow onion, chopped
1 teaspoon Wild Oregano & Sage Salt
1 teaspoon chopped garlic
1⁄4 cup white wine
1 cup canaroli or vialone nano rice
1 - 6 ounce jar Pumpkin Pesto
1⁄4 cup mascarpone cheese
1⁄2 cup Parmesan cheese


Heat the broth in a saucepan on low heat and simmer until ready to use. In a medium- size saucepan, melt the butter over medium heat. Sauté the onions, salt and garlic until soft, about 4-5 minutes. Add the white wine and reduce by half, stirring occasionally to make sure all of the rice is evenly coated and does not burn on the bottom of the pan. Turn heat to medium high. Stirring continuously, add the broth by 1⁄2 cup increments. As the liquid evaporates, continue to add more both. Within 20 minutes, taste for a creamy texture. Add the pesto and continue stirring until risotto is al dente. Stir in the mascarpone and Parmesan cheeses until blended. Serve at once with fried sage leaves and more grated Parmesan cheese.

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