Cashew Pesto Risotto

9 minutes
Prep time

25 minutes
Cook 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

Stovetop, Pot (small), Food processor, Knife

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!