Pesto Risotto with Roasted Chickpeas and Tomatoes
Ingredients
- 3 tbsp extra virgin olive oil
- 4 cups cherry tomatoes
- for the chickpeas:
- 1 tbsp everything spice
- 2 tbsp extra-virgin olive oil
- for the risotto:
- 1 tbsp extra virgin olive oil
- 1/2 large yellow onion, diced small
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 3 1/2 cups vegan soup stock
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast or vegan parmesan
- 1/2 cup vegan pesto
- 3 cups baby spinach
Preparation
For the roasted tomatoes and chickpeas
Preheat the oven to 425°f
Line a large baking sheet with parchment paper
Place the cherry tomatoes on the baking sheet, toss in olive oil and spread out in a single layer
If some are much larger than others, cut the larger ones in half but leave cut side up
Roast for 15 minutes while you prepare the chickpeas
Toss the chickpeas, the olive oil and everything spice together in a small bowl
Once the tomatoes have been in the oven 15 minutes, remove the tray from the oven
Gently toss the tomatoes and make room on one section of the pan for the chickpeas
Place the chickpeas in a single layer on the baking sheet and return it to the oven
Roast for another 10 minutes
Set the instant pot to sauté
Heat the olive oil
Add the onions and sauté for 2-3 minutes or until softened and translucent
Add the garlic, cooking for 30 seconds
Stir in the rice, toast for a minute then add in the soup stock and stir
Cover and select the manual setting
Cook at high pressure for 6 minutes
At the end of the cooking, release the steam with quick release, carefully take off the cover and stir in the pesto, lemon juice, and nutritional yeast or vegan parmesan
Stir in the spinach allowing it to wilt a bit
Stir again, taste and season as desired, and add more hot stock if necessary – it should be creamy
Serve immediately in wide soup bowls or on plates, topped with the roasted cherry tomatoes and spiced chickpeas
