I find risotto to be the ULTIMATE comfort food. Simply gorgeous to eat, easy to make (YES REALLY!) and fast! I always found risotto so intimidating but once you know the basics- its perfection, and so easy to play around with. I fiddle with risotto a lot during times like in finals, because I’m short on time and you can basically use whatever is in the fridge.

The flavor profile here? Tarragon almond pesto with peas and carrots. Pure deliciousness. Rich loves the licorice-like taste of tarragon and I find it goes so well with the basil and almonds in the pesto. Of course, whilst boasting about how versatile this dish is, you could absolutely use more basil, rosemary or bay leaves instead of tarragon.

For this recipe you will need either a mortar and pestle, a food processor, or a blender for the almond pesto, really grinding up the nuts is essential for a smooth, luxurious consistency to the risotto.

The nutritional yeast is delicious in the recipe, really adding a cheesy flavor that the lack of parmesan misses- although, I’ve made this many times without and it is still delicious! I also use cashew milk in this recipe instead of butter or cream because I find it gives the dish and deliciously creamy consistency and flavor, however any nut milk will work.

This recipe also diverges from the traditional recipe by omitting a glass of wine to deglaze the pan. However, I still highly suggest a glass. Not for the risotto. But for you!! haha!

Easy ‘Pea’zy Vegan Pesto Risotto

Ingredients

Risotto

-1 Tbsp olive oil

-1 red onion, diced

-2 cloves garlic, minced

-2 small celery stalks, diced

-4 stalks fresh tarragon

-2 small carrots, peeled, roughly chopped

-1/2 cup frozen garden peas

-250 g Arborio rice

-2 heaping tbsp. nutritional yeast

-2 bouillon cubes with 1 liter of water (or sub for broth)

-200 ml cashew milk/nut milk

-1 handful spinach

For the pesto

-50 g almonds

-50 ml olive oil

-15 g basil

-juice of 1/2 lemon

-1/4 tsp salt (or to taste especially if using full sodium broth)

Method

Heat the olive oil in the pan on medium heat. Sauté the onion, garlic, celery, carrot and tarragon with a bit of olive oil for 5-10 minutes.
Add the peas. When thawed, add in the Arborio rice, nutritional yeast, and if using a bouillon cube, crumble into the rice.
Allow rice to pan fry slightly before added the cashew milk to deglaze. Once liquid is reduced, add 1/3 cup water or broth at a time allowing it to slowly absorb. Continue adding until rice is cooked, stirring frequently. You may need more or less water/broth depending on the rice and temperature. Add the spinach and allow to wilt.
Meanwhile grind, or blend all the pesto ingredients until a smooth consistency. Add to the risotto, until fully combined.
Serve Hot!!