Pesto Risotto with mushrooms & roast tomatoes

Firstly some cookbook news!!
I’m so excited to tell you that I’ve been writing a cookbook! I’ve been beavering away on the biggest and most exciting project of my life for some time now and I’ve poured my heart into creating the recipes – I can’t wait to share it with you 🙏🏻
You’re going to find everything; warming comfort foods, dishes packed with flavour and spices, easy one pot meals, incredible desserts and much more. I’ll be sharing more news in the coming weeks on my social media channels with some sneak peaks.

My cookbook ‘Rebel Recipes – vegan food for the soul’ will be published on 26 Dec, and it’s available to pre-order now. Get your hands on a first addition – here’s the link 🙏🏻❤️
https://amzn.to/2F3mU3X

And now for the risotto – which has juicy mushrooms and is beautifully flavoured with basil pesto and lots of lemon.
Delicious just as it is but then (and I’m not sure why I haven’t done with before) topped with gorgeous bursting roast cherry tomatoes – They pop and their juices ooze into the rice. Amazing.

The final flourish – topped with more pesto, toasted pine nuts, a drizzle of balsamic glaze and rocket. So good!

I'd love to know if you made this recipe.

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Info

 

  2-4 servings
  20 minutes preparation time
  40 minutes cook time

Ingredients

For the pesto;

  • 4 tbsp pine nuts toasted

  • Big bunch basil

  • 1 garlic clove

  • 3 tbsp nutritional yeast

  • 1/2 tsp sea Salt

  • Twist black pepper

  • 2 tbsp olive oil

  • Water to loosen

     

Roast tomatoes;

  • 2 cups Cherry tomatoes

  • Splash olive oil

  • Sea salt

     

Risotto ingredients;

  • 250g aborio rice washed

  • 2 tbsp olive oil

  • 2 onions chopped roughly

  • 4 cloves garlic sliced

  • 3 tbsp white wine

  • 4 Cups veg stock

  • 2 cup mushrooms of choice sliced

  • 4 tbsp nutritional yeast

  • Zest 1 lemon

  • 1 tsp Sea salt

  • Lots of Black pepper

  • 1 cup pesto

  • Juice 1/2 lemon

  • 2 tbsp olive oil

  • pinch salt

Toppings;

  • More pesto

  • Toasted pinenuts

Balsamic glaze
Rocket
Sprinkle sea sat

Directions

To make the pesto;

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To cook the tomatoes;

  1. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside

To make the risotto;

  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.

  2. Add the rice and the white wine to the pan and stir throughly to combine.

  3. Add 1 cup at a time of stock at a time until all the liquid is absorbed.

  4. Stir in 1 cup pesto and the mushrooms, now add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine.

  5. You can eat at this stage or if you want a super gooey, soft and comforting Risotto turn off the heat and pop the lid on and let it sit for 10 -15 minutes

To serve;

  1. Top with the roast tomatoes, more pesto, toasted pinenuts, a handful of rocket and a drizzle of balsamic glaze.

4 Comments

  1. Babs B on March 24, 2019 at 5:14 pm

    Looking forward to having this for dinner tonight!

    • Niki on April 11, 2019 at 11:17 am

      I hope you enjoy! xx

  2. Anna on April 14, 2019 at 4:20 pm

    Do you have to add the yeast? What is the purpose of this?

    • Niki on April 17, 2019 at 10:05 pm

      Hi Anna
      The nutritional yeast adds a ‘cheesy’ flavour. Its not essential but improves the flavour.
      My best
      Niki xx

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