Rocket Pesto Risotto (Vegan)
Rocket pesto risotto - This delicious vegan risotto is fresh and vibrant tasting with a peppery, lemony, herby flavour and a creamy texture.
Servings 4 people
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.