Pesto, Asparagus & Tomato Vegan Risotto Recipe – EatWell Magazine
This green vegan risotto is a great way to enjoy an interesting meal that is a satisfying and nutritious, restaurant-quality one made at home.
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Ingredients
- <b>Rice<b>
- 1 medium onion, finely diced
- 2 garlic cloves, chopped
- 1½ cups short-grain brown rice
- 6 cups liquid vegetable stock
- <b>To Serve<b>
- 1 bunch asparagus
- 10 cherry tomatoes, halved
- 2 tbsp nutritional yeast
- Salt
- pepper
- <b>Pesto<b>
- 2 cups fresh basil leaves
- 4 cups baby spinach leaves
- ½ cup nutritional yeast
- ½ cup raw cashews
- 2 garlic cloves, peeled
- ½ cup water
- 1 tsp salt
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