Vegan Pesto Risotto
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Cook Time
45 mins
Serves
1
Ingredients
For the risotto:
- 1 tbsp. olive oil
- ½ small onion, peeled & finely chopped
- 1 small clove garlic, peeled & crushed
- 60g Arborio risotto rice
- 350ml boiling water, plus extra if needed
- 75g courgette, ends trimmed & roughly grated
- 30g frozen peas
- ¼ jar Sacla’ Vegan Basil Pesto or 1 Vegan Basil Pesto Pot
- Salt & pepper to taste
For the breadcrumbs:
- ½ slice thick sliced white bread, about 25g
- 1 tbsp. olive oil
- 1 small garlic clove, peeled & crushed
- Salt & pepper to taste
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How to make the recipe
Step 1
Put the oil in a saucepan over a low heat. Add the onion and garlic and cook very slowly for 8-10 minutes until soft and translucent, stirring occasionally with a wooden spoon.
Step 2
Either roughly chop the bread or tear it into very small pieces. Combine the oil, garlic and pieces of bread in a frying pan over a low heat. Fry for 4-5 minutes, stirring occasionally with a wooden spoon, until crisp and golden. Season with salt and pepper and set aside.
Step 3
Add the rice to the onion mixture, then add the boiling water and give it a good stir. Bring to the boil, then turn the heat down to a slow simmer. Leave to gently bubble away, stirring from time to time, for 20-22 minutes, until the rice is just cooked, but has a little bite to it and the mixture is quite loose but not liquid. Add some boiling water if it needs it.
Step 4
Stir in the courgettes and peas during the last 2 minutes which is just enough to cook them but to keep their fresh green colour. Remove from the heat. Stir in the Basil Pesto, season with salt and pepper, spoon into a warm bowl, scatter over the crumbs, and serve.
