Pesto Risotto Recipe

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