Mushroom & Pumpkin Risotto with Walnut-Sage Pesto

This perfect fall dish has all the comfort flavors. I love to serve this alongside garlic-sauteed broccoli rabe or kale.

6 cups organic vegetable broth
1 large yellow onion, diced
3+2 tbsp olive oil or ghee
1 1/2 cups short-grain brown rice (or Arborio rice)
8 oz. portobello mushrooms, diced
1/2 cup organic pumpkin puree
3/4 cup fresh shredded Pecorino Romano cheese, divided 1/4 + 1/2
4 cloves peeled garlic
1 cup chopped walnuts (plus extra for garnish)
1/4 cup fresh sage leaves, chopped (plus additional leaves for garnish)
Celtic sea salt and freshly-ground black pepper to taste

Heat broth in a saucepan over medium-low heat and simmer. In a large pot, heat 3 tbsp olive oil over medium heat and add onion. Cook 5-10 minutes, or until soft and translucent.

Prepare pesto by adding walnuts and garlic to a blender and pulsing until ground. Add sage, 2 tbsp olive oil and 1/2 cup cheese and blend to rough pesto consistency. Season with salt and pepper and set aside.

Add mushrooms to pot with onions and toss to cook 3 minutes. Add rice and toss to cook 2-3 minutes, or until rice is translucent except for a white center. Begin to add hot stock, one ladle at a time, stirring often, until all stock is absorbed into the rice. This should take about 20 minutes.

Add pumpkin and 1/4 cup cheese and stir to combine. Then add 1/2 cup of pesto and stir to combine. Season with Celtic salt and pepper to taste. Serve garnished with remaining pesto, walnuts and sage leaves.