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Hedden Family Recipes

Pumpkin mushroom risotto pesto

Ingredients:

Risotto part:

• 2 Tbsp. olive oil
• 1 large onion, coarsely chopped (optional)
• 5 ounces mushrooms
• 2 cups Arborio risotto rice (one pound)
• 4 cups vegetable bouillon
• 2 cups pumpkin puree
• ½ cup white wine (optional: if you add this, reduce amount of vegetable bouillon)
• ½ cup cannellini beans (optional)

Pesto part:

• ½ cup fresh sage leaves
• ⅓ cup basil leaves (optional)
• 2 cups freshly chopped spinach
• 1 tsp. salt
• ¼ tsp. white pepper
• 2-4 cloves of garlic, minced
• 1 cup toasted and chopped walnuts or pine nuts
• ¼ cup olive oil
• 1 cup grated Parmesan or Romano cheese

Directions:

Risotto part:

1. Add olive oil to large pot and heat over medium heat
2. Add chopped onion and mushrooms and sauté until soft. Remove and set aside.
3. If necessary, add more oil to pot, and adjust heat to medium.
4. Add Arborio rice, stir and cook for 2-3 minutes until translucent.
5. Add bouillon one cup at a time as it is absorbed by the rice, stirring continuously. Once the risotto has absorbed all the bouillon, add pumpkin puree, wine, and beans. Return sautéd mushrooms and onions to pot and cover.

Pesto part:

1. Put sage leaves, basil (optional), and spinach leaves in blender and puree them. Add salt and white pepper, and then add minced garlic, toasted walnuts or pine nuts little by little and puree. If blending is difficult, begin to add olive oil little by little as you continue blending. Note that adding the olive oil later reduces splattering. Finally, once all the olive oil has been added, mix in grated cheese little by little and blend into puree.

Garnish:

• 1 Tbsp. finely chopped Italian parsley
• 1 Tbsp. finely chopped basil

Serve risotto in deep dishes and cover with pesto and garnish.