New Video!!!! Looking for a super easy side dish for Thanksgiving dinner? Or maybe the perfect Vegetarian Entree for your veggie loving friends and family? This Pumpkin Walnut Sage risotto is just the thing and gluten-free too!!

Hi guys! I am so excited to share something special with you- Pia and I teamed up with California Walnuts to bring you this awesome video and recipe and hope you love it!

2018-10-07 12.44.24.jpg

I know in our house that we are always bustling around making ab out a million dishes for dinner and anywhere we can make things really easy and still create delicious dishes, we are all about it!

 

That’s where this risotto comes in. Truly so easy that Pia has made this a bunch this Fall all by herself, so it will be a snap for you too! The flavors of Pumpkin, Walnuts and Sage create such a wonderful seasonal dish that truly tastes like Thanksgiving, but that only has a few simple steps.

IMG_6196.jpg2018-10-07 12.45.08.jpg

Pumpkin Walnut Sage Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Pumpkin Walnut Sage Risotto, serves 6-8
  • 6 cups vegetable stock
  • 1 cup pumpkin puree
  • 1⁄4 cup olive oil
  • ½ yellow onion, finely diced
  • 1½ cups Arborio rice
  • Kosher salt and black pepper to taste
  • Walnut Sage Pesto:
  • 2 cloves fresh garlic
  • ½ cup fresh sage leaves
  • 1 cup walnut pieces
  • ½ cup grated pecorino cheese
  • 1 tablespoon olive oil
  • Kosher salt to taste
Instructions
  1. To make the risotto:
  2. In a medium pot, heat the vegetable stock and pumpkin puree over medium-low heat.
  3. In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
  4. Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
  5. Start adding the hot stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes.
  6. While the risotto is cooking, you can make the pesto. In the bowl of a food processor, combine the garlic and sage and pulse until minced. Then add the walnuts, cheese and olive oil and pulse until it is a coarse pesto- but not so far that it turns to a nut butter. Season to taste with kosher salt.
  7. In the final few minutes, add the walnut sage pesto to the risotto, stirring until well incorporated. Season with kosher salt and black pepper and serve immediately. Garnish with extra Pecorino and fresh sage if desired.

Print Recipe  

New Video!!!! Looking for a super easy side dish for Thanksgiving dinner? Or maybe the perfect Vegetarian Entree for your veggie loving friends and family? This Pumpkin Walnut Sage risotto is just the thing and gluten-free too!!

Hi guys! I am so excited to share something special with you- Pia and I teamed up with California Walnuts to bring you this awesome video and recipe and hope you love it!

2018-10-07 12.44.24.jpg

I know in our house that we are always bustling around making ab out a million dishes for dinner and anywhere we can make things really easy and still create delicious dishes, we are all about it!

 

That’s where this risotto comes in. Truly so easy that Pia has made this a bunch this Fall all by herself, so it will be a snap for you too! The flavors of Pumpkin, Walnuts and Sage create such a wonderful seasonal dish that truly tastes like Thanksgiving, but that only has a few simple steps.

IMG_6196.jpg2018-10-07 12.45.08.jpg

Pumpkin Walnut Sage Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Pumpkin Walnut Sage Risotto, serves 6-8
  • 6 cups vegetable stock
  • 1 cup pumpkin puree
  • 1⁄4 cup olive oil
  • ½ yellow onion, finely diced
  • 1½ cups Arborio rice
  • Kosher salt and black pepper to taste
  • Walnut Sage Pesto:
  • 2 cloves fresh garlic
  • ½ cup fresh sage leaves
  • 1 cup walnut pieces
  • ½ cup grated pecorino cheese
  • 1 tablespoon olive oil
  • Kosher salt to taste
Instructions
  1. To make the risotto:
  2. In a medium pot, heat the vegetable stock and pumpkin puree over medium-low heat.
  3. In a large heavy pan or pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes, until soft.
  4. Add the rice and cook, stirring for 2 to 3 minutes until the rice is translucent except for a white center.
  5. Start adding the hot stock 1 cup at a time while continuously stirring with a wooden spoon. As the stock is absorbed, add another cup. Continue until all the stock has been incorporated and the rice is cooked to al dente. This should take about 20 minutes.
  6. While the risotto is cooking, you can make the pesto. In the bowl of a food processor, combine the garlic and sage and pulse until minced. Then add the walnuts, cheese and olive oil and pulse until it is a coarse pesto- but not so far that it turns to a nut butter. Season to taste with kosher salt.
  7. In the final few minutes, add the walnut sage pesto to the risotto, stirring until well incorporated. Season with kosher salt and black pepper and serve immediately. Garnish with extra Pecorino and fresh sage if desired.