Looks yummy?
It’s a Pesto Risotto with Roasted Zucchini from Isa Chandra of Post Punk Kitchen. I have been using her revolutionary cookbook “Vegan with a Vengeance” for several years and I follow her blog closely for fantastic recipes that take vegan food to a whole new level.
Below are the ingredients for the Pesto Risotto. For the entire recipe and Isa’s blog post go here.
For the risotto:
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 1/2 cups arborio rice
1 cup dry white wine
4 cups or so vegetable broth
3/4 cup pesto (I recommend Bestest Pesto, it makes plenty)
1/2 teaspoon salt (more or less depending on how salty your broth and pesto are, so taste for salt often)
Fresh black pepper
For the zucchini:
1 lb zucchini, cut on on a bias into chunky half moons
1 tablespoon olive oil
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
Optional:
Extra toasted pinenuts
Extra pesto for drizzling
Olga Adler is an interior designer based in Delray Beach, Florida providing design and decorating services to some of the finest homes in Palm Beach County.