Saute of Pesto Vegetables with Roasted Tomato Risotto (Vegan & GF) Recipe
Roasted Red Peppers, Poblano Peppers, Cherry Tomatoes, Caramelized Onions, Brussels Sprouts, Toasted Almond Pesto, Risotto, Roasted Tomato Sauce
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Ingredients
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Vegetables
Pesto
Risotto
Method
Pesto Preparation
Make the Almond Pesto
In a food processor, combine toasted almonds, basil leaves, garlic cloves, nutritional yeast, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning to taste and set aside.
Vegetable Preparation
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add caramelized onions, roasted red peppers, poblano peppers, cherry tomatoes, and Brussels sprouts. Sauté until the vegetables are heated through and slightly caramelized (about 8-10 minutes). Stir in almond pesto and mix well. Set aside.
Risotto Preparation
Cook the Risotto
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced onion and minced garlic, cooking until translucent (about 5 minutes). Stir in Arborio rice and cook for 1-2 minutes until slightly toasted. Gradually add vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next. This process should take about 20 minutes.
Finish the Risotto
Once the rice is creamy and al dente, stir in roasted tomato sauce, salt, and black pepper. Mix well and remove from heat.
Assembly
Combine and Serve
On a plate, spoon a generous portion of roasted tomato risotto and top with the sautéed pesto vegetables. Serve warm and enjoy!
