Rocket pesto risotto - This delicious vegan risotto is fresh and vibrant tasting with a peppery, lemony, herby flavour and a creamy texture.
It is a great dish to make if you are trying to impress someone, but it is also fabulous as a cosy, comfort food meal any day of the week.
This vegan rocket pesto risotto is my new favourite meal. I've been making pesto risotto for years, but with shop-bought pesto rather than home-made. It is good, but using home-made pesto really takes it up a notch!
The risotto is really fresh and vibrant tasting from the fresh herbs, and the lemon and rocket give it a wonderful zingy, peppery flavour that is very moreish!
Ingredient Details:
Risotto rice - Using a short grained risotto rice rather than just any old rice is essential to get the right texture. Don't rinse the rice first either, the starch that coats the grains helps to make the risotto creamy.
Rocket and basil: Rocket is also known as arugula, it has a delicious peppery flavour.
Miso paste: White miso paste adds lots of umami flavour in place of the usual parmesan.
Cashews: You could use pine nuts, sunflower seeds or walnuts instead.
Lemon: Adds fresh, zingy flavour. Fresh lemon is best but bottled will work in a pinch.
Onion + garlic: Necessary for flavour. Either white or brown onion or shallot is fine.
Stock: Use a good quality vegetable stock or bouillon. I like Marigold.
White wine - white wine adds lots of flavour. You can omit it if you can’t have alcohol but I really do recommend using it if possible for the best flavour. Not all wines are vegan so do check the label to be sure.
Nutritional yeast - adds extra savoury flavour and a ‘cheesy’ hint.
Olive oil: Ideally you should use extra virgin olive oil.
How To Make Rocket Pesto Risotto:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Place the cashews, rocket, basil, garlic, miso paste, lemon juice, nutritional yeast and olive oil in a blender or food processor and blitz until very finely chopped.
Step 2: Heat a drizzle of oil in a large pan and add the chopped onion, cook for about 10 minutes until soft then add the garlic and cook for another minute. Add the rice and stir well.
Step 3: Add the white wine and cook, stirring often, until it has all been absorbed. Add a ladleful of stock.
Step 4: Continue to gradually add the stock and stir the risotto constantly until it has all been absorbed and the rice is tender.
Step 5: Stir in the pesto and a good grinding of black pepper. Season to taste as needed and serve.
Top Tips:
For the best textured risotto you need to stir it almost constantly. A pain I know but it can be quite relaxing to just stand and stir. Stick some music on first, and maybe have a glass of wine while you stir!
You may need to vary the amount of stock a bit depending on the brand of rice you use and what texture you prefer your risotto to be. I use 1.5 litres for a fairly loose textured risotto, use 1.25 litres for a thicker texture.
For an even creamier risotto you can stir in a little vegan cream at the end of cooking. You may need to use slightly less stock in this case.
Don't season the risotto until you have stirred in the pesto as the miso paste is quite salty. I usually find that with the stock and miso I don't actually need to add any additional salt.
FAQ's:
This risotto is best eaten freshly cooked but any leftovers will keep in the fridge for 2-3 days and can also be frozen. Make sure that you heat it through very thoroughly to serve.
I like to add a tin of cannellini beans to my risotto for protein but this is optional. Butter beans would work well instead, or you could try grilled tofu or vegan chicken.
This rocket pesto risotto goes great with some grilled asparagus and a green salad. I also love it with freshly baked focaccia. Or why not try it with fried mushrooms or roasted tomatoes.
Yes, for a quick, store-cupboard friendly (but not quite as tasty) option, you can just use a jar of shop-bought vegan pesto instead of making your own.
Technically yes but I don't recommend it as you really do need a short grained rice to achieve the right consistency. Paella rice or even pudding rice could be used instead in a pinch, though arborio or carnaroli risotto rice really is best.
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full, instead include a link to this post for the recipe.
Rocket Pesto Risotto (Vegan)
Ingredients
Pesto:
- 50 g (heaped ⅓ cup) cashews
- 60 g (2 oz) fresh basil
- 60 g (2 oz) rocket (arugula)
- 2 cloves garlic peeled
- 4 Tablespoons nutritional yeast
- 2 Tablespoons miso paste
- juice of 1 lemon
- 100 ml (⅓ cup + 4 teaspoons) extra virgin olive oil
Risotto:
- 1 Tablespoon olive oil
- 1 large onion finely chopped
- 2 cloves garlic peeled and crushed
- 350 g (1 + ¾ cups) risotto rice
- 120 ml (½ cup) white wine
- 1.25 - 1.5 litres (5-6 cups) vegetable stock
- 400 g (14 oz) tin cannellini beans drained (optional)
- black pepper to taste
Instructions
- To make the pesto place the cashews, rocket, basil, garlic, miso paste, lemon juice, nutritional yeast and olive oil in a blender or food processor and blitz until very finely chopped.
- To make the risotto, heat a drizzle of oil in a large pan and add the chopped onion, cook for about 10 minutes until soft and translucent then add the garlic and cook for another minute.
- Add the risotto rice and stir well then add the white wine and cook, stirring often, until it has all been absorbed.
- Pour in a ladleful of the stock and stir until is has been mostly absorbed. Continue to gradually add the stock, a couple of ladleful's at a time and stir the risotto constantly until it has all been absorbed and the rice is tender. If you are using the cannellini beans, add them for the last few minutes of cooking.
- Stir in the pesto and a good grinding of black pepper. Season to taste as needed and serve.
Notes
- See post above for tips, details and step-by-step photos.
- You may need to vary the amount of stock a bit depending on the brand of rice you use and what texture you prefer your risotto to be. I use 1.5 litres for a fairly loose textured risotto, use 1.25 litres for a thicker texture.
Janene
This risotto with pesto looks fairly easy to make with basic ingredients. Thanks very much for sharing.
Kate
Have made this dish a few times now and it never fails to disappoint. In fact I would go as far to say it is one of the tastiest risotto's I have ever made. It really is a taste sensation and we serve ours on a bed of rocket salad for even more punch. Great for those Autumnal nights when you need something comforting. The entire family love this recipe, thank you. X