For the vegan pesto:
- 2 cups fresh spinach (60 g)
- 1/4 cup walnuts (30g )
- 1/4 cup nutritional yeast (4 tbsp)
- 2 tbsp tahini
- 2 tbsp water
- 1/4 tsp salt
- 1 clove of garlic
- The juice of one lemon
For the risotto:
- 1/4 onion, finely chopped
- 3 and 1/4 cups vegetable broth or water (815 ml)
- 1/2 cup arborio or short grain rice (100 g)
- 1/2 cup white wine (125 ml)
- Sliced radishes on top (optional)
- To make the vegan pesto, you just need to blend all the ingredients in a food processor or a blender until smooth. Set aside.
- Cook the onion with 1/4 cup of broth or water (65 ml) over medium-high heat until translucent.
- Add the rice and the white wine and cook over high heat until the liquid is absorbed.
- 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.
- 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.
- Serve with some sliced radishes on top (optional).
- Keep the risotto in a sealed container in the fridge for up to 4 days.
- You can use basil or any other fresh herb instead of the spinach and pine nuts or any other nuts instead of the walnuts.
- This recipe is oil-free, but you can use it instead of the tahini and water and also sauté the onion in some oil. We used oil-free vegetable broth, but feel free to use any broth you want or even water.
- The wine is not essential, you can use some broth or water instead.
- Serving Size: 1/2 of the recipe without the sliced radishes
- Calories: 439
- Sugar: 4.2 g
- Sodium: 352.3 mg
- Fat: 11.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 60.4 g
- Fiber: 13 g
- Protein: 23.9 g