Stovetop, Pot (small), Food processor
Add the cashews to a food processor or blender bowl. Pulse 2-3 times.
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.
Peel & mince the garlic.
Peel & mince the shallot.
Melt a dab of butter in a pot over medium heat. Add the shallot & garlic. Cook, stirring for 1-2 min.
Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Add a ladleful of stock. Stir until it's absorbed.
Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.
Add the pesto to the risotto. Mix it all together.
Serve the pesto risotto garnished with the remaining parmesan. Season with salt & pepper. Top with a sprinkle of extra cashews (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Cashew Pesto Risotto" contains 638 Energy, 32 g of Fat, 66 g of Carbohydrates, 13 g of Protein, 3 g of Fiber.
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