BUTTERNUT SQUASH RISOTTO
WITH BASIL PESTO
This Butternut Squash Risotto with Basil Pesto has all the wonderful plant-based nutrition you need. With the addition of spinach for your greens, the beautiful orange squash, and medicinal mushrooms you’re getting a healthy dose of nutrition in this meal.
Yellow Onion Garlic Butternut Squash Arborio Rice Vegetable Broth Dry White Wine Mushrooms Sea Salt & Pepper Nutmeg Italian Seasoning Dried Parsley Baby Spinach
Sauté onions and butternut squash in the Instant Pot
Add mushrooms and garlic. Cook for 3 mins
Add rice and rest of ingredients into the pot
Add white wine and cook alcohol off
Cook on HIGH for 6 minutes
Blend basil, parsley, garlic, miso, nutritional yeast, pine nuts and lemon juice in food processor.
Slowly drizzle in water while machine is running to desired consistency. Basil Pesto Ingredients Fresh basil Fresh parsley Garlic Light miso Yeast Toasted pine nuts Fresh lemon juice Water
Don't use brown or white rice. To get that creamy texture of risotto, arborio rice is the best but if you try it with a different rice, let me know how it goes.
This basil pesto is awesome made into a dressing by adding a little fresh orange juice. The orange juice really complements the basil.
"Made this tonight and it was delicious... Thank you for sharing! Such a fantastic vegan recipe"
TRY THIS HEALTHY RECIPE