Vegan Risotto with Zesty Arugula Pesto
with kalamata olives, basil crème & broccoli
Met dit recept tover je 255 gram groenten per portie op je bord.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
1.5 piece
Garlic
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
10 g
Pumpkin seeds
(May be present: Noten, Pinda's, Sesamzaad)
75 g
Risotto rice
½ sachet(s)
Italian seasoning
½ sachet(s)
Sicilian-style herb mix
40 g
Arugula
10 g
Fresh basil
180 g
Broccoli
¼ piece
Lemon
10 milliliters
Basil crème
35 g
Kalamata olives
Not included in your delivery
½ tablespoon
[Plant-based] butter
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
300 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan (see Tip).
- Chop the onion and crush or mince the garlic.
- Cut the head of the broccoli into florets and dice the stem.
- Heat a clean deep frying pan over high heat. Toast the cashews and pumpkin seeds until lightly browned, then remove from the pan and set aside.
Tip: use a kettle to save time.
- Melt the butter in the same pan and fry the onion for 2 - 3 minutes over medium-high heat.
- Stir in the risotto rice, the garlic, the Italian seasoning and the Sicilian-style herbs. Fry for 1 minute, then pour in a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly and keeping the pan covered with the lid.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes.
- Add the broccoli to the risotto during the final 7 - 9 minutes of cooking time, keeping the pan covered.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- In the meantime, zest the lemon and transfer to a tall container.
- Add the extra virgin olive oil and half each of the basil and arugula.
- Add 1 tsp per person of the toasted cashews and pumpkin seeds.
- Use an immersion blender to process into a smooth pesto (see Tip). Season to taste with salt and pepper.
Tip: add more extra virgin olive oil as necessary if the pesto is too thick.
- Meanwhile, cut the lemon into wedges and halve the olives.
- Chop the rest of the basil into ribbons.
- Squeeze one lemon wedge per person directly into the risotto.
- Add the basil crème and half of the pesto, then mix well to combine. Season to taste with salt and pepper.
- Serve the rest of the arugula on plates and top with the risotto.
- Drizzle with the rest of the arugula pesto.
- Garnish with the olives and the rest of the basil, along with the toasted cashews and pumpkin seeds.
- Serve the rest of the lemon wedges alongside.
