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Vegan Oven Risotto with Pesto

Lauren Hartmann
  • 35 minutes
  • Serves 4

INGREDIENTS

2 cups

Basil, Fresh

1

Broccoli, Roasted

1/4 cup

Chives, Fresh

2 cloves

Garlic

1/2

Lemon, Juice of

2

Shallots, Large

2 3/16 cups

Vegetable broth

2 tbsp

Vegan butter

1 cup

Arborio rice

2 tbsp

Nutritional yeast

1

Red pepper flakes

1

Salt and pepper

1 pinch

Salt and pepper

1 tbsp

Olive oil

1/4 cup

Pine nuts

1

Parmesan, Vegan

1/2 cup

White wine, dry