Vegan Pesto Risotto
Hearty vegan risotto gets a summer spruce up with spinach pesto in this Vegan Pesto Risotto recipe. This creamy and filling pesto risotto makes the perfect summer side dish.
The summer of 2024 marks the second summer our family has grown a vegetable garden. Filled with fresh cucumbers, green beans, basil, cilantro, and more, this has quickly become a source of inspiration for recipes.
Some of the changes we are making this summer include attempting to rotate our crops better, plant different beds at different times to yield later produce, and intermix flowers with plants to keep the beds pest-free naturally.
With these changes we are still seeing one consistent crop, basil. Our basil has been prolific. It pops up in various areas from last year’s seeds and transplants well allowing each bed to have its own section of basil.
Our abundance of basil leads us to make a few things on repeat, fresh brewed basil tea and spinach and basil pesto. I love dolloping pesto on chicken sandwiches, into creamy pasta dishes, and even swirling it into a thick and hearty risotto.
Why We Love Vegan Pesto Risotto
Aside from helping us use the abundance of fresh basil in the garden, this vegan pesto risotto is a family favorite for a number of reasons.
- Hearty and filling. The thick and creamy risotto is sure to stick to your ribs and keep you full all night long.
- Vegan. Made with vegetable broth, olive oil, and a vegan pesto this dish is entirely plant-based.
- Bright summer flavors. The sharp garlic blended with the bright basil brings out a deliciously summer flavor.
Vegan Changes to Pesto Risotto
There are a few key ingredients that keep this simple risotto recipe deliciously dairy-free as well as vegan.
- Olive oil– I replace traditional butter with olive oil to cook the onions at the beginning. You can alternatively use a vegan plant-based butter instead of olive oil to cook the diced onion.
- Vegetable broth– For the water broth mixture, use your favorite vegetable broth to keep in vegan.
- Vegan pesto– This recipe uses a homemade vegan pesto but you can also buy a vegan pesto at your local grocery store.
How to Make Vegan Pesto Risotto
Ingredients You’ll Need
- Olive Oil– Used to cook the onion and garlic at the onset of the recipe.
- Onion– Diced finely.
- Rice– Risotto is made using Arborio rice.
- Vegetable Broth + Water– Warmed to help cook the arborio rice to a thick creamy consistency.
- Vegan Spinach Pesto– Homemade spinach pesto adds a vegan and nut-free pesto to the creamy risotto.
- Salt + Pepper– To taste.
Step-by-Step Directions for Creamy Vegan Pesto Risotto
- Heat liquids: In a small sauce pan over medium low heat, heat water and vegetable broth together. Keep on the side for later.
- Cook onion: In a large skillet over medium low heat, heat olive oil. Add diced onion and cook until soft, about 5 minutes.
- Stir in rice: Next, add rice to the skillet. Stir until translucent.
- Slowly add liquids: Add ½ cup vegetable broth/water mixture at this time. Stir to incorporate until all has been incorporated into the rice.
- Add another 1/2 cup: Once the first half cup has been absorbed into the rice, add another ½ cup.
- Continue adding liquids in half cup increments only adding the next half cup once the previous half cup has completely been absorbed.
- Remove from heat: After all of the liquid has been incorporated, remove from heat.
- Add pesto to the risotto, stir, and season with salt and pepper to taste.
Helpful Kitchen Tools
When you are ready to cook a pan of this spinach pesto risotto, here are some helpful kitchen tools to get you started.
- Blender– Useful for whipping up a batch of vegan spinach pesto.
- Sauce pan– Great for heating up the water and vegetable broth mixture.
- Deep skillet (Le Cruset Braiser)– Not your average “starter pan” but definitely a great multi-use pan perfect for skillet dinners as well as creamy risottos.
Serving Suggestions for Pesto Risotto
When you are ready to dish out this bright and flavorful vegan spinach pesto risotto, here are some other mains or sides you might want to serve along with it!
Vegan Suggestions
Non-Vegan Suggestions
Storing and Reheating Pesto Risotto
This thick and creamy vegan spinach pesto risotto is a great comfort meal for summer. If you have leftovers, store them in an air-tight container in the refrigerator for up to 5 days.
When you want to reheat this easy vegan risotto, add a splash of water to your serving before heating to help the risotto loosen up while it warms.
I would suggest re-heating in the microwave in 30 second increments until warmed through.
Pesto Recipes for Summer
If you tried this vegan pesto risotto recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Vegan Pesto Risotto
Vibrant, hearty, and filling, this vegan pesto risotto recipe is a summer-time spin on a hearty comfort food made entirely vegan.
Ingredients
Risotto
- 2 cups Vegetable broth
- 1 ½ cups Water
- 2 Tablespoons Olive Oil
- ½ Onion diced
- 1 cup Arborio Rice
Vegan Spinach Pesto (1/2 batch)
- 2 cups Spinach raw
- ¾ cup Basil fresh
- ¼ cup Olive oil
- 2 cloves Garlic
- ⅛ teaspoon Salt
Instructions
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In a small sauce pan over medium low heat, heat 1½ cups water and 2 cups vegetable broth together. Keep on the side for later.
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In a large skillet over medium low heat, heat 2 Tablespoons olive oil.
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Add diced onion and cook until soft, about 5 minutes.
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Next, add 1 cup rice to the skillet. Stir until translucent.
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Add ½ cup vegetable broth/water mixture at this time. Stir to incorporate until all has been incorporated into the rice.
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Once the first half cup has been absorbed into the rice, add another ½ cup.
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Continue adding in half cup increments only adding the next half cup once the previous half cup has completely been absorbed.
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After all of the liquid has been incorporated, remove from heat.
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Add ½ cup vegan spinach pesto to the risotto, stir, and season with salt and pepper to taste.
Vegan Spinach Pesto
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In a blender or food processor blend together 2 cups spinach, ¾ cup basil, ¼ cup olive oil, 2 cloves garlic, and ⅛ teaspoon salt until smooth and creamy.
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