Vegan Pesto Risotto with White Wine
Risotto with pesto is one of those very simple dishes that know how to pamper. The vivid green colored sauce releases all the goodness and freshness contained in the basil leaves, creating a creamy dressing that enhances the good flavors and colors of Mediterranean cuisine.
Servings: 4 people
Calories: 495kcal
Ingredients
- 1 cup rice Arborio
- 8 oz pesto
- 3 cups vegetable broth
- 1/2 cup white wine dry
- 2 tbsp olive oil
- 1 onion
- 1 tsp salt
- 1/2 tsp ground pepper
Instructions
- Peel and finely chop the onion
- Heat up a pan, drizzle the olive oil and saute the chopped onion until translucent
- Add the rice as is, don't wash off the starch. Mix well
- Pour in the wine, mix, and wait until the rice soaks in all the wine
- Pour in 1/2 cup of vegetable broth and stir
- Stir often and add more liquid as the rice absorbs it
- Halfway through add the pesto and mix well
- Taste and season with a little salt and pepper if necessary
- Continue adding the vegetable broth until the risotto is cooked to the "al dente"
- Serve with pleasure
Nutrition
Calories: 495kcal | Carbohydrates: 47g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 1822mg | Potassium: 118mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1520IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg