Cashew Pesto Risotto

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Cashews at a special richness to this fresh basil pesto dish. Creamy risotto rounds out the fabulous flavor & texture!

Coline
Coline
129

9 minutes

Prep time

25 minutes

Cook time

659 cal.

Per serving

Utensils

Stovetop, Pot (small), Food processor, Knife

recipe

Cashews

Step 1

Add the cashews to a food processor or blender bowl. Pulse 2-3 times.

Basil (fresh)
Parmesan (grated)

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.

Garlic

Step 3

Peel & mince the garlic.

Shallot

Step 4

Peel & mince the shallot.

Garlic
Shallot

Step 5

Melt a dab of butter in a pot over medium heat. Add the shallot & garlic. Cook, stirring for 1-2 min.

White wine
Arborio rice

Step 6

Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Broth (vegetable)

Step 7

Add a ladleful of stock. Stir until it's absorbed.

Broth (vegetable)

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.

Parmesan (grated)
Cashews

Step 10

Serve the pesto risotto garnished with the remaining parmesan. Season with salt & pepper. Top with a sprinkle of extra cashews (optional). Enjoy!

Nutrition facts

View nutritional information

Energy659 cal.
Fat33 g
Carbohydrates66 g
Protein13 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Cashew Pesto Risotto" contains 659 Energy, 33 g of Fat, 66 g of Carbohydrates, 13 g of Protein, 3 g of Fiber.

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Cashew Pesto Risotto
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