
Easy

Cashew Pesto Risotto
9 minutesPrep time
25 minutesCook time
659 cal.Per serving
Ingredients for 1

1/3 cup
Arborio rice

1/2 cup
Basil (fresh)

1 tbsp
Parmesan (grated)

1/8 cup
Cashews

1/2
Shallot

1/8 cup
White wine

1 cup
Veggie broth

1/4 clove
Garlic
Utensils
Stovetop, Pot (small), Food processor, Knife
recipe
- Step 1
Add the cashews to a food processor or blender bowl. Pulse 2-3 times. - Step 2
Add the basil, half of the parmesan, salt, pepper & a drizzle of olive oil. Pulse 2-3 more times. Add a splash of water if too thick. Set aside. - Step 3
Peel & mince the garlic. - Step 4
Peel & mince the shallot. - Step 5
Melt a dab of butter in a pot over medium heat. Add the shallot & garlic. Cook, stirring for 1-2 min. - Step 6
Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low. - Step 7
Add a ladleful of stock. Stir until it's absorbed. - Step 8
Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed. - Step 9
Add the pesto to the risotto. Mix it all together. - Step 10
Serve the pesto risotto garnished with the remaining parmesan. Season with salt & pepper. Top with a sprinkle of extra cashews (optional). Enjoy!