Pesto risotto

Pesto risotto

Tags

Rice
risotto
pesto

Cook

Ingredients

  • ¼ cup cashews
  • 2 cups fresh packed basil
  • 3 cloves garlic
  • 3 tbsp lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 4 tbsp olive oil
  • 4 cups cherry tomatoes
  • 2 shallots, diced
  • 1 onion, diced
  • 6 cloves garlic, minced
  • ½ cup white wine
  • 1 ½ cups arborio rice
  • 4 cups vegetable stock
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 3 cups baby spinach

Steps

  1. Preheat the oven to 210°C. Line a large baking sheet with parchment paper.
  2. Place the cherry tomatoes on the baking sheet, toss in olive oil, season and spread out in a single layer.
  3. Roast for 25 minutes, moving them around halfway through.
  4. Place ingredients from pine nuts to salt in the blender and blend until finely chopped.
  5. With the food processor running, slowly drizzle in the olive oil and blend until smooth.
  6. Pour stock into a saucepan and bring it to a gentle simmer, reduce heat to low and cover.
  7. Heat oil over medium in the wok. Add the onion and sauté until it is soft and translucent.
  8. Add the garlic and shallots and cook 30 seconds more. Then add the rice, toast for one minute
  9. Pour in the wine and stir constantly until fully absorbed.
  10. Begin adding the stock, ½ cup at a time. Cook, stirring often, until nearly absorbed. Repeat.
  11. Stir in pesto, lemon juice, and nutritional yeast. Stir in the spinach allowing it to wilt a bit.