Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

This content has been archived. It may no longer be relevant

• 

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

• 1 ½ cups Brown Arborio Rice
• 1 Yellow Onion, diced
• 6-8 cloves Garlic, minced
• 5 cups Vegetable Stock
• 3 T Nutritional Yeast
• 3-4 cups Baby Spinach
• 1 Lemon, juiced
• Salt & Pepper to taste

For the Oven

• 3-4 cups Cherry Tomatoes, Halved
• 15 oz. Chickpeas, rinsed and drained
• 1 T Dried Oregano
• 1-2 t Dried Thyme
• 1 T Extra Virgin Olive Oil
• Salt & Pepper, to taste

For the Pesto

• 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
• 1 cup Basil
• 1 cup Roasted Almonds
• ½ cup Nutritional Yeast
• 4-5 cloves Garlic
• 1 Lemon, juiced
• 1-2 tbsp. Extra Virgin Olive Oil (optional)
• 2-4 tbsp. Water (or add water as needed)
• Salt & Pepper, to taste

For Garnish

• Nutritional Yeast
• Lemon Wedge
• Chopped Parsley

DIRECTIONS

1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
2. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other.  Season and toss in olive oil.  Roast 20-25 minutes, until the chickpeas are crispy.
3. Make the risotto.  Add the stock to a small pot, and bring to a gentle simmer.  Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes.  Then, add the garlic and cook for 1 additional minute.  Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time.  Stir often.  As the pan become dry, add another ½ cup of stock.  Repeat the process until all of your stock has been used, or until your rice is al dente.  Then, turn off the heat and add in the spinach.  Stir and cook until wilted.  Season to taste.
4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!