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Vegan Pesto Risotto

Vegan Pesto Risotto.- This vegan pesto risotto is so creamy, tasty, low in fat and also oil-free. If you like Italian food, you need to give it a try.

This vegan pesto risotto is so creamy, tasty, low in fat and also oil-free. If you like Italian food, you need to give it a try.

Ingredients

For the vegan pesto:

For the risotto:

Instructions

  1. To make the vegan pesto, you just need to blend all the ingredients in a food processor or a blender until smooth. Set aside.
  2. Cook the onion with 1/4 cup of broth or water (65 ml) over medium-high heat until translucent.
  3. Add the rice and the white wine and cook over high heat until the liquid is absorbed.
  4. Reduce the heat to medium-high and add warmed vegetable broth or water, 1/2 cup or 125 ml at a time and stir frequently. Add broth until the rice is cooked, but al dente. It takes about 20 minutes. Depending on the type of rice you’re using, you’ll need to add more or less broth or water.
  5.  Turn off the heat, add the pesto, stir and let the risotto stand covered for at least 5 minutes. If you prefer your risotto more dry, cook it for a few minutes more or add the pesto before.
  6. Serve with some sliced radishes on top (optional).
  7. Keep the risotto in a sealed container in the fridge for up to 4 days.

Notes

Nutrition