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    You are here: Home / Entrees / Creamy Kale Pesto Risotto

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: March 16, 2016

    Creamy Kale Pesto Risotto

    Jump to Recipe Print Recipe

    Sautéed mushrooms and plump grains of arborio rice are dressed in creamy cashew milk and garlicky kale pesto to make this decadent and spring-perfect vegan risotto.

    Creamy Kale Pesto Risotto

    Hey look! This one is all green and sparkly! Convenient. Actually, I totally didn't plan the whole green thing for Saint Patty's day week, figuring Monday's shepherd's pie would be plenty to get you through the big day. I just happened to look over my posting schedule and there this was. Also, we're on the verge of spring, and things just tend to start looking greener when we hit that time of year.

    Creamy Kale Pesto Risotto

    So let's talk about this risotto. I think it's my favorite risotto ever, and I really love risotto. I always know I'm in big trouble when I start playing around with my food during the photographing process and find more of it ends up in my face than in the photos. It was really tasty. I've been wanting to try kale pesto for ages now, and a fancy spring risotto seemed the perfect vehicle. This pesto was very flavorful, nice and garlicky, and packed just a little bit of fresh herby flavor thanks to the addition of some basil. If you're one of those people who doesn't like kale (and I know you're out there. And what are you thinking?) you should give this pesto a try.

    Kale Pesto

    I love that risotto has a natural creaminess to it, but being as I pounded quite a few plates of risotto spiked with heavy cream during my twenties, I like a little something extra in my vegan risotto, so I added some non-dairy milk. The resulting rice is perfectly plump, just rich enough, and deliciously creamy.

    Creamy Kale Pesto Risotto
    Overhead View of a Plate of Kale Pesto Ristoto with Fork
    5 from 2 votes
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    Creamy Kale Pesto Risotto

    Sautéed mushrooms and plump grains of arborio rice are dressed in creamy cashew milk and garlicky kale pesto to make this decadent and spring-perfect vegan risotto.
    Course Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 6
    Calories 436 kcal
    Author Alissa

    Ingredients

    For the Kale Pesto

    • 3 cups lacinato kale leaves, stems removed and torn into 2 inch pieces
    • ⅓ cup shelled walnuts
    • ¼ cup fresh basil leaves
    • 2 tbsp. lemon juice
    • 3 garlic cloves, minced
    • ¼ to ⅓ cup olive oil

    For the Risotto

    • 2 tbsp. olive oil, divided
    • 8 oz. button mushrooms, cleaned, stemmed and sliced
    • 1 medium onion, diced
    • 1 ½ cups arborio rice
    • ½ cup dry white wine
    • 4 cups vegetable broth
    • 1 cup unsweetened non-dairy milk
    • salt & pepper to taste

    Instructions

    Make the Kale Pesto

    1. Place kale leaves, walnuts, basil, lemon juice and garlic into food processor bowl. Pulse until finely chopped. With the food processor running, drizzle in olive oil until well blended.

    Make the Risotto

    1. Coat the bottom of a large saucepan with 1 tablespoon of olive oil and place over medium heat. When oil is hot, add mushroom slices in an even layer. Allow to cook for 5 minutes, until browned on bottoms, flip and cook 5 minutes more. Remove from pot and transfer to a plate.
    2. Coat the bottom of the pot with remaining tablespoon of olive oil and add onion. Sauté until softened, about 5 minutes. Add rice and continue to sauté until it begins to turn translucent, about 2 minutes. Add wine and bring to a simmer. Allow to cook until most of the wine has been absorbed or evaporated, about 2 minutes, stirring frequently.
    3. Add ½ cup of broth and bring to a simmer. Allow to simmer, stirring frequently until broth is almost fully absorbed. Continue adding ½ cup of broth at a time in this manner, stirring every minute or two, until rice is plump and tender, adding kale pesto mixture and mushrooms with the last broth addition. This should take about 25-30 minutes. Stir in cashew milk and continue to simmer until thick and creamy, 2-3 minutes.
    4. Remove from heat and season with salt and pepper to taste. Serve.
    Nutrition Facts
    Creamy Kale Pesto Risotto
    Amount Per Serving
    Calories 436 Calories from Fat 199
    % Daily Value*
    Fat 22.1g34%
    Saturated Fat 2.9g15%
    Sodium 559mg23%
    Potassium 560mg16%
    Carbohydrates 46.9g16%
    Fiber 3.1g12%
    Sugar 2.3g3%
    Protein 10.8g22%
    Calcium 110mg11%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Caramelized Onion Hummus
    Portobello Panang Curry »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Kiran @ HappyGut says

      March 18, 2016 at 3:49 pm

      This looks amazing Alissa! I love that the base is Kale pesto! Pinned to make super duper soon! :)

      Reply
      • Alissa Saenz says

        March 20, 2016 at 8:37 pm

        Thanks so much Kiran!

        Reply
    2. Natasha says

      March 21, 2016 at 12:20 am

      I've been wanting to try to make a risotto for awhile! Thanks for the inspiration! I'll have to try this one.

      Reply
    3. Becca @ Amuse Your Bouche says

      March 22, 2016 at 1:46 pm

      Alissa, I basically swoon every single time I see one of your recipes come up on my Bloglovin feed. You are a culinary genius! This looks completely amazing!

      Reply
    4. Emily says

      March 28, 2016 at 7:44 pm

      You can use any sort of non dairy milk instead, right? Unsweetened almond or soy milk?

      Reply
    5. Patricia says

      April 02, 2016 at 8:15 am

      Hi, Alissa. Thank you for this recipe. Believe, me. I need it. I'm vegan since the last year. I haven't had any problem eating in restaurants until the last week. It was my sister's birthday, and we decided to celebrate it at an Italian restaurant. Well, I prepared my self. I just ordered my salad (I also ate before leaving my house). Everything was fine until... my niece ordered a risotto. I could not stop looking at it. I felt like one of the vampires of the Twilight Saga (yes, with all the red and wide open eyes and fast breathing). Well, Alissa thank you, thank you. You saved me!

      Reply
    6. Chelsey says

      April 05, 2016 at 6:12 pm

      This looks great Alissa! I'll have to try adding kale to pesto.

      Reply
    7. Naomi says

      November 14, 2017 at 3:40 am

      Made this twice now. Delicious addition to our now more frequent no meat (we are getting there!) nights. Thank you :)

      Reply
      • Alissa Saenz says

        November 15, 2017 at 8:53 pm

        Yay!! I'm glad you're enjoying it!

        Reply
    8. Kay Baker says

      January 19, 2018 at 7:43 pm

      5 stars
      I have made this recipe so many times, it’s absolutely wonderful, so flavourful and creamy. What a winner.

      Reply
      • Alissa Saenz says

        January 19, 2018 at 9:27 pm

        Thanks Kay! I'm so glad that you are enjoying it!

        Reply
    9. Sabrina says

      September 23, 2018 at 10:40 pm

      Hi just wondering if I can substitute almond milk instead of cashew?

      Reply
      • Alissa Saenz says

        September 30, 2018 at 6:18 pm

        That should work!

        Reply
    10. Sarah says

      July 09, 2019 at 7:53 pm

      5 stars
      Loved it, will make it again!

      Reply
      • Alissa Saenz says

        July 14, 2019 at 10:55 am

        Glad to hear it! Thanks Sarah!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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