Pesto Risotto with Roasted Zucchini Recipe

Looking for an easy Pesto Risotto with Roasted Zucchini recipe? Learn how to make Pesto Risotto with Roasted Zucchini using healthy ingredients.


Submitted by aech

Makes 6 servings



From http://www.theppk.com/2012/03/pesto-risotto-with-roasted-zucchini/

Recipe Ingredients for Pesto Risotto with Roasted Zucchini

1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 cup fresh basil leaves
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 1/2 cups arborio rice
1 cup dry white wine
4 cups vegetable broth
1/2 teaspoon salt
1/8 tsp Fresh black pepper
1 lb zucchini, cut into chunky half moons
1 tablespoon olive oil
1/2 teaspoon salt
1/8 tsp Fresh black pepper
3 cloves garlic, minced

Recipe Directions for Pesto Risotto with Roasted Zucchini

  1. For the pesto, place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

  2. Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.

  3. Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.

  4. Now let?s make the risotto! Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in a pinch of salt until translucent, 4 to 5 minutes.

  5. Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes fresh black pepper, and half of the salt. Turn the heat down just a bit to medium-low.

  6. Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.

  7. At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.

  8. With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.

  9. To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.

Categories

Rice, Main Dish, American, Italian, Boil, Roast, Saute, Vegetarian

Nutrition Facts
Serving Size 395.3g
Amount Per Serving
Calories
590
Calories from Fat
319
% Daily Value*
Total Fat
35.5g
55%
Saturated Fat
4.7g
23%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
917mg
38%
Potassium
725mg
21%
Total Carbohydrates
50.3g
17%
Dietary Fiber
5.1g
20%
Sugars
3.2g
Protein
13.0g
Vitamin A 7% Vitamin C 27%
Calcium 5% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • No cholesterol
  • Low in sugar
  •   Bad points
  • Contains alcohol
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