1 Tbs. butter
1 Tbs. Hojiblanca Extra Virgin Olive Oil
1 c. chopped onion
1 Tbs. chopped sage
1 Tbs. chopped garlic
1 c. Arborio rice
1/4 c. white wine
4 c. chicken stock, heated
1 c. Sweet Pumpkin Pesto
1 Tbs. Mascarpone
Salt (Peruvian Pink) & pepper to taste
Grated Parmesan cheese to taste

Saute onions , garlic and sage in butter and olive oil. Stir in rice until well coated. Add wine. Cook until liquid is absorbed. Add heated stock, 1 cup at a time stirring constantly, until rice is al dente. Fold in pesto and Mascarpone. Add salt and pepper to taste. Top with grated Parmesan cheese.

Recipe by Alisa Barry