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Pesto Risotto with Roasted Winter Vegetables & Lemony Walnuts
2 or 4 Serving Dinner

Pesto Risotto

with Roasted Winter Vegetables & Lemony Walnuts

Sweet and earthy roasted winter root vegetables are brought to life with fresh, vibrant pesto and lemon. Gradually adding broth to the rice and frequently stirring helps the grains release their starches for an extra creamy consistency. Patience is a virtue, friends.

Tags: Gluten-Free Soy-Free Chef's Choice
Cook Time
2 Servings  |  60 min 4 Servings  |  70 min

Nutrition (per serving)

CALORIES
680
FAT
34g
CARBOHYDRATES
88g
PROTEIN
10g

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INGREDIENTS

  1. 8 oz root vegetable blend
  2. 2 tsp vegetable broth concentrate
  3. 1/4 cup walnuts
  4. 1 lemon, zested and juiced (divided)
  5. 1/2 tsp red pepper flakes Spicy
  6. 1 shallot, peeled and minced
  7. 2 garlic cloves, peeled and minced
  8. 3/4 cup quinoa speckled rice
  9. 1/4 cup vegan basil pesto
  10. 2 tbsp vegan parmesan (divided)
  11. 0.25 oz basil, leaves torn
  12. 4 tsp olive oil*
  13. Salt*
  14. Pepper*
Allergens: tree nuts (pine nut), tree nuts (walnut)
Tools: Medium saucepan, Baking sheet, Medium nonstick skillet
Cook Time
2 Servings  |  60 min 4 Servings  |  70 min

Nutrition (per serving)

CALORIES
680
FAT
34g
CARBOHYDRATES
88g
PROTEIN
10g

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INSTRUCTIONS

1
Roast the vegetables

Preheat oven to 400°F. Combine root vegetables, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast until tender and browned in places, 17 to 20 minutes. (4-servings: use 4 tsp olive oil)

2
Make the broth

Meanwhile, combine broth concentrate and 3½ cups water to medium saucepan over medium-high heat and bring to boil. Reduce heat to low to keep warm. (4-servings: use 5 cups water)

3
Toast the walnuts

Heat 2 tsp olive oil in medium nonstick skillet over medium heat. Add walnuts and toast, tossing occasionally, until fragrant and golden brown, 4 to 6 minutes. Using slotted spoon, transfer toasted walnuts to small bowl, leaving walnut oil in skillet. Add lemon zest, just ½ tsp red chile flakes, and a pinch of salt to toasted walnuts and stir to combine. (4-servings: use 4 tsp olive oil, 1 tsp red chile flakes) (TIPS: Add more red chile flakes if you prefer more spice. For 4-servings, use large nonstick skillet.)

4
Cook the risotto

Heat walnut oil in same skillet over medium-high heat. Add shallot and garlic and cook until softened, 2 to 3 minutes. Stir in rice and cook, stirring occasionally, until rice is shiny and quinoa begins to pop, 2 to 3 minutes. Reduce heat to medium-low and transfer ½ cup broth from saucepan to skillet. Stir and simmer until most liquid has evaporated, about 1 minute. Stir in another ½ cup broth and simmer until most liquid has evaporated, 5 to 8 minutes. Continue adding ½ cup broth at a time, stirring frequently, and simmer until rice is tender and liquid has evaporated, a total of 30 to 35 minutes. (TIP: For 4-servings, add 1 cup broth at a time.)

5
Finish the risotto and serve

Off heat, stir in pesto, lemon juice, and just half the parmesan and season to taste with salt and pepper. Divide risotto between bowls and top with roasted vegetables. Sprinkle with remaining parmesan, walnuts, and basil. Bon appétit!

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