Green Oven-Baked Risotto with Mixed Herb Pesto and Peas
Perfectly cooked green risotto with mixed herb pesto and oven-baking for a creamy, al dente dish. Serve as part of a Valentine's feast or enjoy any time for a light yet comforting meal.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Pot
- Food processor
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Airtight jar
- Serving bowl
- Mixing bowl
- Ladle
- Kitchen timer
- Citrus press
- Grater
- Kettle
- Spoon
- Colander
Ingredients
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 1 white onion
- 1 cup risotto rice, such as carnaroli or arborio
- 0,5 cup white wine
- 2 cups water + 1 tbsp vegetable stock powder (or sub 1 stock cube)
- 2 tbsp nutritional yeast
- 1 cup frozen peas, defrosted
- Salt, to taste
- 1 large garlic clove
- 2 cups fresh herbs (I use coriander, parsley and basil)
- O,3 cup toasted pine nuts
- 0,25 cup nutritional yeast
- 0,5 lemon, zest and juice
- Scant 0,5 cup olive oil
- Salt
- black pepper
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