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Vegan Oven Risotto with Pesto

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

A fantastic and quick risotto.

Vegan Oven Risotto
 1 Tablespoon Olive oil
 2 Large Shallots, chopped
 1 Cup Arborio rice
 1/2 Cup White wine, dry
 2 Cups Vegetable broth
 2 Tablespoons Vegan butter, I used Earth Balance
 2 Tablespoons Nutritional yeast
 Salt and Pepper to taste
Oil-Free Pesto
 2 Cups Fresh basil
 1/4 Cup Fresh chives
 2 Cloves Garlic
 1/4 Cup Pine nuts
 3 Tablespoons Vegetable broth
 Juice of 1/2 a Lemon
 Pinch of Salt and pepper
For Serving
 Roasted Broccoli, optional
 Vegan Parmesan, I used Violife
 Red pepper flakes
1

Preheat the oven to 180 degrees C.

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In an oven safe pot, heat the olive oil on medium high. Then add the chopped shallots.

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Saute the shallots for about 3-5 minutes or until the shallots are translucent. Reducing heat as needed.

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Then, add the arborio rice to the pot, and stir. Season with a pinch of salt and pepper and saute the rice for about 2 minutes.

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Now, pour the white wine into the pot. Stir and simmer for about 3 more minutes or until most of the wine has been absorbed.

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Next, add the 2 cups of vegetable broth. Stir. Season with another pinch of salt and pepper. Bring to a simmer, then put the pot into the oven.

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Bake the risotto in the oven for 15-18 minutes or until all of the broth has been absorbed and the rice is cooked.

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While the risotto is baking, make the pesto. Add all the pesto ingredients to a food processor or blender. Pulse until the pesto is smooth. You can always add another splash of vegetable broth if it is thicker than you would like. Set aside.

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When the risotto is done baking, remove it from the oven. Then stir the vegan butter and nutritional yeast into the risotto.

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Next, stir about half of the pesto into the risotto, saving the rest for topping. Then taste the risotto and adjust seasoning, adding more salt and pepper if needed.

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Serve immediately! I like to serve with roasted broccoli or crispy tofu.

Nutrition Facts

Serving Size 2