We discovered this recipe a few months ago and have become a bit obsessed ! We have tweaked it a little and added a little heat. When you are making this be patient with the rice and stir, stir then stir some more. This beautiful green pesto risotto is so creamy, tasty, low in fat, but full in flavour. Packed with spinach and nuts this is a truly yummy healthy alternative to all that butter and cheese in traditional Risottos. You can play with using basil and spinach, changing up the veggies or leaving out the wine.
Pesto Risotto With Roasted Veg and Cashew Parmesan Recipe
For the spinach pesto:
- 2 cups fresh spinach (60 g)
- 1/4 cup walnuts (30g )
- 1/4 cup nutritional yeast flakes(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 small onion, finely chopped
- A pinch (or 2) of chilli flakes
- 1 tbsp olive oil (optional)
- 3 cups vegetable stock or water (710 ml) 1/2 cup arborio or short grain rice (100 g) 1/2 cup white wine (125 ml)
For the roast Veggies:
- 6 slices of Butternut pumpkin (about 1cm thick )
- 1/2 red Capsicum
- 1 small zucchini (cut in half and each 1/2 sliced into 3 lengths) 1 tablespoon Olive Oil
- Mixed herbs and chilli flakes
For the Cashew Parmesan:
- 1/2 cup raw cashews
- 2 tbsp nutritional flakes 1/4 tsp salt
- 3/4 tsp garlic granules
Let’s do this !
- Preheat the oven to 180 degrees
To make the Cashew parmesan blend all the ingredients in a bullet or high speed blender
For the the pesto, you just need to blend all the ingredients in a food processor or a bullet until smooth. If it is too thick add a little water or for extra creaminess a dollop more tahini. Careful the lemon does not overpower. Taste it, season and set aside.
Toss the pumpkin in half the oil and chilli flakes and the zucchini and capsicum in the other half with a pinch of mixed herbs.
Place on a baking tray pre-lined with grease proof paper, season and bake for 30 mins approx turning half way through
Cook the onion with a tablespoon of olive oil ,or for oil free 1/4 cup of stock or water (65 ml) Use medium-high heat and cook until translucent.
Add the rice and the white wine, chilli flakes and cook over high heat until the liquid is absorbed.
Reduce the heat to medium-high and add warmed vegetable stock or water, 1/2 cup or 125 ml at a time and stirring frequently. Add stock until the rice is cooked, but al dente. It takes about 16-18 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.
Divide the risotto and veggies between 2 bowls and top with some of the cashew parmesan
Enjoy this creamy healthy yumminess. Let us know how you go with recipe and send us a pic
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Matthew and Brett