1⁄4 cup olive oil
1/2 large yellow onion, finely diced
1-1/2 cups Arborio rice
6 cups vegetable stock
1 cup pumpkin puree
1/4 cup grated pecorino cheese
Kosher salt and black pepper to taste
2 cloves fresh garlic
1 cup walnut pieces
1/2 cup fresh sage leaves
1/2 cup grated pecorino cheese
2 tablespoons olive oil
Kosher salt to taste
In a medium pot, heat the vegetable stock over medium-low heat.
In a large heavy pot, heat the olive oil over medium heat. Add the onion and cook, stirring often, for 5 minutes or until soft.
Add the rice and cook, stirring often, for 2 to 3 minutes until the rice is translucent except for a white center.
Start adding the hot stock 1 cup at a time, stirring frequently. 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. Stir in pumpkin and 1/4 cup cheese.
While the risotto is cooking, prepare the pesto. In the bowl of a food processor, combine the garlic and walnuts and pulse until minced. Then add the sage, cheese and olive oil and pulse until it is a coarse pesto forms. Season to taste with salt.
In the final few minutes, add 1/2 cup of the walnut sage pesto to the risotto, stirring until well incorporated. Season with kosher salt and black pepper and serve immediately. Garnish with remaining pesto, extra Pecorino and fresh sage if desired.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
