Cashew Pesto Risotto

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!