We made delicious bruschetta with some of it, and then this amazing risotto tonight. This recipe is super easy and if you are faint hearted about risotto try it. It does not require hours of stirring and slaving. It is a pretty straightforward recipe and is finished off in the oven. All you need is an oven proof stock pot or dutch oven. This recipe is gluten free and vegan.
Summer Vegetable Pesto Risotto
1 bunch fresh basil
1/2 cup walnuts
4 tbsp olive oil
1 tbsp of coconut oil (or veggie oil if you prefer)
1 young fresh onion with greens (or one medium onion) diced
3 garlic cloves diced
1 1/2 cups Arborio rice
3/4 cup white wine
Salt & Pepper
4 cups veggie stock
3 carrots chopped
1 cup frozen or fresh peas
1/2 lb fresh green beans chopped into 1/2 inch pieces
1. preheat your oven to 400 degrees
2. In a blender or food processor combine basil, walnuts and olive oil to form a thick pesto paste. Set aside.
3. In a large ovenproof stockpot heat coconut oil over medium/high heat. When the oil is hot add onion and garlic and cook until the onions are translucent. Add the rice. Season with salt and pepper then stir frequently until the edges of the rice are opaque (3 min).
4. Add the wine to the rice and stir until the wine is absorbed into the rice. (2min).
5. Add the veggie stock, carrots, peas, green beans and pesto paste to the pot. Stir and bring to a boil. When the broth/rice mixture is boiling, cover, remove from heat and place in the oven. Bake until most of the liquid is absorbed (20 min).
