Lunchbox: Pumpkin and Sage Risotto

After three days, I'd had it with larb. Maybe I made it incorrectly, maybe bamboo shoots were just way too out there, but for whatever reason the recipe just didn't do it for me.
So I stared at the pantry and was thankful for the random collection of fun stuff it yields. Seeing as how I'd even forgotten the jar of pumpkin pesto was in there, now seemed a good a time as any to use it up.

Nowhere near as healthful as the previous effort for the week, but a darn sight tastier.

apologies . . . tupperware isn't very photogenic.

PUMPKIN AND SAGE RISOTTO
adapted from the bottom of the Bella Cucina jar

4 c low sodium/reduced fat chicken broth
2 Tbsp truffle oil
1 small onion, finely chopped
1 Tbsp minced garlic
2 tsp rubbed sage
1 c Aborio rice
1/2 c white wine
1 6-oz jar pumpkin pesto (pumpkin puree should also work; just up and adjust your seasonings)
1/4 c grated Parmesan and Asiago blend
1 Tbsp cream cheese

In a saucepan, heat the chicken broth over medium heat and bring to a simmer. Adjust to keep warm.
In a separate saucepan, heat the oil over medium heat. Add the onion, garlic and sage and saute about five minutes until onion is softening. Add the rice and stir for two minutes.
Add the white wine to the rice saucepan and stir until the wine is absorbed. Add the chicken broth, 1 cup at a time, stirring after each addition until liquid is absorbed and rice is tender, about 20 minutes.
Remove from heat and fold in the pumpkin pesto. Add the cheese and cream cheese and stir well until cream cheese is melted into the rice.
I'll probably take some roasted pumpkin seeds to sprinkle over the top.