Vegan Pesto Risotto With Roasted Zucchini
Risotto is a traditional Italian dish that originated in Northern Italy. It is known for its creamy texture and versatility in flavors.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 cup Arborio rice
- 4 cup Vegetable broth
- 2 medium Zucchini
- 4 tablespoon Vegan pesto
- 2 tablespoon Olive oil
- 2 clove Garlic
- 1 small Onion
- 2 tablespoon Nutritional yeast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut the zucchini into bite-sized pieces and toss with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20 minutes.
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the Arborio rice to the saucepan and stir for 1 minute until coated with oil.
- Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
- Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20 minutes.
- Stir in the vegan pesto and nutritional yeast until well combined.
- Serve the risotto topped with the roasted zucchini.
- Enjoy your Vegan Pesto Risotto With Roasted Zucchini!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.