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5 from 2 votes
Overhead View of a Plate of Kale Pesto Ristoto with Fork
Creamy Kale Pesto Risotto
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
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
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
  • 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.