We are back from Italy! It has been an incredible 9 days and the food was amazing, plus it is very easy to eat vegan there. Coincidentally, today we have an Italian-inspired recipe for you, a delicious vegan pesto risotto.

Risotto is one of my favorite rice recipes and I think it shows because we have quite a few recipes on the blog, but if it also has pesto, it becomes the perfect dish, at least for me.



Para el pesto vegano:

  • 2 tazas de espinacas frescas (60 g)
  • 1/4 taza de nueces (30 g)
  • 4 cucharadas de levadura nutricional o de cerveza
  • 2 cucharadas de tahini
  • 2 cucharadas de agua
  • 1/4 cucharadita de sal
  • 1 diente de ajo
  • El zumo de un limón

Para el risotto:

  • 1/4 de cebolla troceada
  • 3 y 1/4 tazas de caldo de verduras o agua (815 ml)
  • 1/2 taza de arroz arborio o de grano corto (100 g)
  • 1/2 taza de vino blanco (125 ml)
  • Rabanitos para decorar (opcional)


  1. To make the pesto, we put the ingredients in a food processor or blender and beat until well combined. Reserve.
  2. Put the onion in a pan or pot along with 1/4 cup of vegetable broth or water (65 ml) and cook over medium-high heat until the onion begins to become transparent.
  3. Add the rice together with the white wine and cook over high heat for a couple of minutes so that the alcohol is reduced.< /li>
  4. Reduce the heat to medium-high and add the broth or water little by little (it has to be hot). We have to stir the rice so that it releases the starch and that the risotto has that characteristic pasty texture. I am adding 1/2 cup or 125 ml each time. You may need more or less broth or water depending on the rice you are using.
  5. The rice is usually ready in about 20 minutes (it can be more or less depending on depending on the type of rice) and it has to be cooked but al dente.
  6. Turn off the heat, add the pesto, stir and let stand covered for at least 5 minutes. If you want the rice to be drier after adding the pesto, you can cook it a little longer to reduce it or add the pesto beforehand.
  7. Serve and decorate with sliced radishes (optional).
  8. We can keep the risotto in the fridge in an airtight container for about 4 days.


– Instead of spinach you can use basil or any other fresh leaf.
– You can also use pine nuts instead of walnuts or any other dried fruit.
– This This recipe does not use oil, but if you want you can use it instead of tahini and water and also to fry the onion. We use a vegetable broth without oil, but you can use whatever you want or even water.
– The wine is optional, you can substitute it with more broth or water.

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