Today I went to an apple orchard to buy apples, and I had an apple with carmel while I was there and picked up a great little jar of heaven which prompted my continued pumpkin obsession. It was a Sweet and Savory Pumpkin Pesto made by Bella Cucina. The bottom of the pesto jar had a recipe for risotto using the jar and since I love both pesto and risotto and it was a perfect fall day (well perfect if I wouldn't have had to clean my house and do laundry for most of the day), I made it.
Now for the recipe...I had to modify the recipe a bit because I don't have marscapone cheese in the house, maybe have never had it in the house, but I did have ricotta from some ravioli I made earlier in the week so I used that instead. I also didn't have fresh sage so I used dried.
|Cast of characters|
2 tbs chopped sage
1 cup Arborio rice
1/2 cup white wine
4 cups warmed chicken stock
1 cup Cucina Bella Sweet and Savory Pumpkin Pesto
2 tbs marscapone cheese
salt and pepper to taste
Start by heating your oil and melting the butter in a large sauce pan. Add onion and saute for a couple minutes, add garlic and sage and saute for another minute or so. Add rice and let cook and start to slightly brown. Add white wine and stir letting the rice absorb the wine. As the liquid is absorbed, slowly add more chicken stock at approximately 1/2 cup increments. Stir occasionally.
|There is something about risotto cooking that makes me very, very happy!|
Add freshly grated Parmesan and enjoy!!!!
|This is so flipping good!!!!|