Pesto Asparagus Tomato Basmati Risotto
Ingredients
Pesto
- 6 large handfuls spinach
- 1/2 cup nutritional yeast
- 1/2 cup cashews
- 2 garlic cloves, crushed
- 1/2 cup water
- Salt and pepper
Risotto
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 bunch asparagus, hard ends removed and cut into thirds
- 12 cherry tomatoes
- 1/4 cup pinenuts
- 1 cup basmati rice, rinsed and drained
- Squeeze of lemon juice
- Salt and pepper
Preparation
Blend the pesto ingredients together until smooth.
In a small fry pan, saute the onion, garlic, asparagus and tomatoes until soft and blistered. Add in the pinenuts and cook until golden. Remove from heat and 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 and pepper, and serve.