This is a lovely hearty meal that tastes like spring. The amounts and types of greens listed are just suggestions; experiment a little and use those that you can find and like. There’s no right or wrong!
Servings: about 6-8
Timing: 45 minutes – 1 hour
Ingredients
Risotto
1 tablespoon ghee/olive oil
1 onion
2 cloves garlic
500g short grain brown rice/arborio rice (long grain brown rice also works but you won’t quite get that creamy risotto texture)
1.5 litres vegetable or chicken broth
150g frozen peas (roughly)
A few handfuls of greens (I used spinach, kale and spring greens, chopped)
Salt and pepper to taste
Pesto
125g cashews
2 cloves garlic
40g basil
Generous handful of greens (I use spinach and spring greens)
Juice of 2 lemons
3 tablespoons nutritional yeast or about 25g grated parmesan
Salt and pepper
100ml olive oil
To Serve (Optional)
Watercress/rocket
Parmesan
Method
1. Pre-heat the oven to 180°c. Spread the cashews and garlic cloves over a baking tray and place in the oven. Toast them for about 10 minutes, keeping an eye on them so they don’t burn. The cashew nuts should be nice and brown. Remove from the oven and allow to cool.
2. Chop the onion. If using the ghee, add to a heavy-bottomed pan and allow to melt and brown a little. If using the olive oil just allow to heat. Add the onion and cook for a few minutes until they start to sweat a little.
3. Finely chop the garlic and add to the pan. Cook on a medium heat until the onion and garlic start to brown.
4. Add in the rice and stir well so that it’s well mixed with the onion and garlic. Cook for a few minutes.
5. Start adding the broth to the rice about a ladle full at a time, stirring frequently, and allow the liquid to absorb completely before adding more. If using short/long grain brown rice, this should take about 30-35 minutes and use all of the broth. If using arborio rice, this may take a little less time, maybe 15-20 minutes, and use a little less stock. Play it by ear (or mouth). The risotto should start to look quite thick and glutenous, but I like to taste test once most of the broth is used as everyone likes their rice different. I like mine with a little bite so I cook mine until a little before it’s al dente.
6. While the rice is cooking, make the pesto. Add the cooled cashews and garlic, basil, greens, lemon juice, nutritional yeast/parmesan, salt, pepper and blend. Once mostly smooth, add in the oil. Feel free to add in more oil if you like it smoother and thinner.
7. Once you’ve used almost as much broth as you need, add in the frozen peas and other greens of choice. Continue to add the broth until the rice is cooked and the greens are wilted.
8. Stir through the pesto until warmed through. Serve with rocket and/or watercress and perhaps a sprinkle of parmesan.