✨ Vegan Pesto Risotto ✨
Merged 2 of my fave things and the outcome is 😍😍👏🏻👏🏻🤌🏻
Ingredients:
Serves 3-4
* 3 tbsp vegan butter or oil
* 1 white onion, finely diced
* 2 cloves garlic, crushed
* 400g risotto / arborio rice
* 200ml dry white wine
* 2L veg stock – you may need more
* Optional – vegan cream
For the pesto:
* 1 cup fresh basil
* 2 tbsp pine nuts (or you can use cashews, sunflower seeds, walnuts etc)
* 1 large clove garlic
* 1 1/2 tbsp nutritional yeast
* 5 tbsp extra virgin olive oil
* Salt, to taste
1. Put the vegetable stock in a saucepan over a low heat to keep warm.
2. In a large pan, melt the vegan butter over a medium heat.
3. Add the onion and garlic and cook for around 4-5 minutes until softened (not browned).
4. Meanwhile, make the pesto – add everything to a food processor and pulse until it’s almost smooth (you want a bit of bite) and set aside.
5. Add the risotto rice to the pan and stir so it’s coated with the butter.
6. Pour in the wine and stir until it’s been absorbed.
7. Add a ladleful of the stock and stir into the rice until it’s absorbed. Keep doing this until the rice is cooked (approx 25 mins)
8. Once the rice is tender and cooked, stir in a little vegan cream if using, and 3 tablespoons of the pesto. Serve in bowls and top with roasted tomatoes and vegan parmesan – enjoy!
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