You guys know I had to make risotto with this pesto. I just couldn’t resist. And I know I say this about all risotto recipes, but this one really is the best one to date. I even ate the last two servings for lunch AND dinner on Monday. Nothing else can ever beat a risotto craving. Sadly, my arborio rice stash is now empty, so we’ll see how long it takes me to replenish it and spend my afternoons stirring rice while contemplating recipe ideas.
This variation is slightly sweet, a tad salty, a little bitter, and still full of creaminess. The fresh greens and herbs both in the pesto and on top of the plate make it light and refreshing while still giving the classic comfort food heartiness that is only paralleled by a bowl of pasta. Whip this up for those rainy Springtime evenings, where you have all the fresh produce but still want a hot meal and are plain ol’ tired of winter soup.
This risotto is slightly sweet, a tad salty, a little bitter, and still full of creaminess. Fresh greens and herbs make it light and refreshing while still giving the classic comfort food heartiness you expect from a bowl of rice.
- 2 T vegan butter
- 1 T olive oil
- 1 onion, finely diced
- 3/4 c arborio rice
- 1/4 c dry white wine
- 4-5 c vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 T nutritional yeast
- 1/4 c sorrel pesto
- 1/2 c frozen peas
- 1/2 c microgreens or broccoli sprouts
- 1 T parsley, chopped
- Heat vegan butter and oil in a stockpot over medium heat. Add onion and saute until translucent.
- Add rice. Let rice start to toast and brown slightly. Add wine to deglaze pan.
- Add stock 1/2 c at a time, stirring often, until all is absorbed and rice is cooked.
- Add sea salt, pepper, nutritional yeast, pesto, and peas. Let simmer to combine.
- Top with microgreens and parsley to serve.
Per serving: 325 calories, 36 g carbs, 18 g fat, 8 g protein, 306 mg sodium, 2 g sugar