Hey there :)
Last time I went to have some dinner I had a nice creamy risotto with herbs in it. It had a nice green color and a tasted like early summer. I totally loved it. That’s why I wanted to make it myself and I wanted to try a vegan version of it. But well, turns out the restaurant had a special fancy tool to turn the herbs into some very fine herb-powder. I clearly don’t have anything alike but I still wanted to make something alike. So my brother gave me the tip to use pesto instead. And this idea was worth gold – or should I say green? I worked perfectly fine and even added some more creaminess to the risotto. So hooray for my brother :) Sometimes he can be such a genius with those small things :)
As the pesto is the main ingredient her (next to the rise obviously), choosing a good one with pleasant taste is key here. You can basically use very pesto you like. Just make sure it isn’t a too dry one. I went for a parsley pesto and this was really nice. But if you prefer basil or arugula or nettle go for them. Or even some dried tomato pesto for a red risotto. Just make sure to use a vegan risotto if you want to keep the recipe vegan.
prep time: 30 mintues +++ servings: about 3
- 1 big red onion
- ¾ Cups / 190g Arborio Rice
- ½ Cup / 125ml white wine (can be replaced by vegetable broth)
- 2-3 Cups / 500-750ml vegetable broth
- ¼ Cup / 50g pesto + 1-2 tbsp. to taste (I have used parsley pesto)
- 3 Tbsp. freshly chopped herbs (basil, thyme, rosemary etc.)
- 1 Avocado
- 3 Tbsp. olive oil
- 8 Tbsp. nutritional yeast (if you eat it you can also use parmesan)
- salt and pepper to taste
Cut the red onions into small pieces.
In a pot heat about 3 Tbsp. of olive oil. Add the chopped onions and sauté for about 2-3 minutes. Then add the rice and sauté together with the onions for another 2 minutes. Keep stirring while doing so.
Then add ½ Cup of the white wine. Stir until the liquid is absorbed by the rice. Then add another ½ Cup of the vegetable broth and let the rice absorb it. Continue to add vegetable broth ¼ Cup to ½ Cup at time and let the rice absorb it. Continue to do so for about 15-18 minutes. After minute 14 only add a bit of broth to insure the rice can absorb everything and the risotto won’t get to liquid-y.
You may not need all the vegetable broth. Just add as much as is needed for desired consistence. I used about 2 ½ Cup. Keep stirring the risotto time by time.
During this time smash the flesh of the avocado and chop the herbs.
When the rice is as soft as you want it to be, add the smashed avocado and stir into the risotto. This will give the risotto an extra creaminess.
Then add the herbs and the nutritional yeast and stir.
Serve with some more herbs.