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GARLIC MUSHROOM PESTO RISOTTO 🍃
By sarahsveganrecipes
Recipe serves 2
200g risotto rice
1 litre veg stock
1 onion
3 cloves of garlic
250g mushrooms
2 tbsp pesto
For the pesto:
1/2 pack basil
Handful spinach
1 tbsp olive oil
1 tbsp water
2 tbsp nutritional yeast
1 tbsp chopped nuts/seeds
1 tsp garlic granules
1/4 tsp salt
Method
Finely chop the onion and garlic and add to a large pot with a splash of olive oil. Sauté until slightly soft and then add the mushroom. Once soft, add the rice and stir for a minute.
Add about 200ml of the stock and stir. Leave on a medium heat until the stock is absorbed and repeat until all of the stock is used up.
While the risotto is cooking, make the pesto. Add all of the ingredients to a blender or food processor and blitz until smooth.
Stir 2 tbsp of pesto through the risotto once almost cooked and swirl the rest through once you’ve served up the two portions. Enjoy!
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