Summer Pesto Risotto

Get ready! Here's a new risotto recipe! Soon I'll have one for all the seasons! This risotto is ALSO creamy, fresh, and full of flavor. It mixes the best of summer with basil, tomatoes, zucchini, summer squash, and mushrooms. 

Summer Pesto Risotto

Serves 4

Ingredients

Summer Pesto Risotto

  • 1 1/2 cups arborio (risotto) rice
  • 1/2 onion, chopped
  • 1/2 cup water
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, sliced into half moons
  • 1 cup yellow squash, sliced into half moons
  • 1 cup cherry tomatoes, sliced in half
  • 1 lemon, juiced
  • 4 cups vegetable broth
  • 2 cups basil
  • 1/3 cup nutritional yeast
  • 1 clove garlic
  • 1 cup water
Summer Pesto Risotto

Make the Pesto Sauce

In your Vitamix, food processor, or blender, combine the basil, nutritional yeast, garlic, and 1 cup water and blend until smooth. You should have a thin sauce.

Roast or Grill

Combine the mushrooms, zucchini, yellow squash, and cherry tomatoes together and squeeze the juice of one lemon over the top. Either roast for 30 minutes at 350 degrees or grill until slightly charred. Set aside.

Heat the Broth

While the veggies are roasting or grilling, bring 4 cups of vegetable broth to a soft simmer on your stove. You'll be ladling a little bit of the broth at a time into the risotto so keep it on a close by burner.

Chop & Mix

Chop 1/2 an onion and add to a large pot (or dutch oven) on your stove. Add in a 1/2 cup of water and cook until the onions are soft. Add the 1 1/2 cups of arborio rice to your pot with the onions and continuously stir over medium heat for about a minute.

Ladle

Add in 1 ladleful of the veggie broth at a time to the rice and continue stirring. Once the veggie broth is absorbed, add in another ladleful again and stir until its absorbed.

Now add in one ladleful of the pesto sauce. Stir until absorbed. Add in another ladle of the pesto sauce. Stir until absorbed.

Add in one more ladleful of broth, and stir until everything is absorbed. Test the rice, if its soft to chew you're done! If its a little chewy you can add another ladleful of broth and stir until absorbed.

When the rice is nice and chewy add in the roasted or grilled veggies and mix together.

Crack on some fresh salt and black pepper if desired and serve! 

Summer Pesto Risotto