Pesto, Asparagus + Tomato Basmati "Risotto
Ingredients
- 1/2 cup nutritional yeast
- 1/2 cup cashews
- 2 garlic cloves, crushed
- 1/2 cup water
- salt + pepper
- blend together until smooth!
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 bunch asparagus, hard ends removed + cut into thirds
- 12 cherry tomatoes
- 1/4 cup pinenuts
- 1 cup basmati rice, rinsed + drained
Preparation
In a small fry pan, sautee the onion, garlic, asparagus and tomatoes until soft + blistered. Add in the pinenuts and cook until golden. Remove from heat. Set aside
Cook rice according to packet directions. When rice is almost cooked, stir through the pesto and allow to finish cooking
Stir the cooked ingredients from the fry pan into the pesto rice, add a squeeze of lemon juice, season with salt + pepper, and serve