Cashews at a special richness to this fresh basil pesto dish. Creamy risotto rounds out the fabulous flavor & texture!
Stovetop, Pot (small), Food processor
Add the cashews to a food processor or blender bowl. Pulse 2-3 times.
Add the basil, half of the parmesan, salt, pepper & a drizzle of olive oil. Pulse 2-3 more times. Add a splash of water if too thick. Set aside.
Peel & mince the garlic.
Peel & mince the shallot.
Melt a dab of butter in a pot over medium heat. Add the shallot & garlic. Cook, stirring for 1-2 min.
Add the rice & wine. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Add a ladleful of stock. Stir until it's absorbed.
Continue ladling stock until the rice is cooked & creamy, about 15-20 min. Add more liquid if needed.
Add the pesto to the risotto. Mix it all together.
Serve the pesto risotto garnished with the remaining parmesan. Season with salt & pepper. Top with a sprinkle of extra cashews (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cashew Pesto Risotto" contains 638 Energy, 32 g of Fat, 66 g of Carbohydrates, 13 g of Protein, 3 g of Fiber.