Hey friends! If you’re looking for a delicious, easy-to-make meal that’s bursting with fresh flavors, this Herby Green Risotto is your new best friend. It’s packed with vibrant veggies, creamy risotto, and that perfect pesto punch. Plus, it comes together in just 45 minutes, making it the perfect dish for a cozy weeknight dinner or a fun weekend meal. Let’s get cooking!
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Why You’ll Love This Recipe
→ Packed with Veggies: Broccoli, zucchini, peas – all the good stuff to keep you feeling healthy and full.
→ Super Creamy: The risotto is rich and creamy, but without any dairy! Thanks to the almond milk and pesto, it’s got that smooth texture you’ll crave.
→ Full of Flavor: The vegan basil pesto adds a burst of herby goodness that makes this dish so delicious.
→ Quick and Easy: You can whip this up in just 45 minutes – perfect for a weeknight or when you’re craving comfort food!
→ Customizable: Want to add more veggies or swap ingredients? This recipe is super flexible and still tastes amazing.
→ Comfort Food Vibes: It’s warm, hearty, and satisfying – basically a big bowl of cozy happiness.
Hope that helps you get excited to give it a try! 😊
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What You’ll Need To Make
Let’s talk about some of the star ingredients in this Herby Green Risotto:
→ Broccoli 🥦: Not only is broccoli packed with nutrients, but it also gives this dish a lovely crunch and a fresh, earthy flavor. It’s like the veggie superhero of this recipe!
→ Zucchini 🥒: This veggie adds a nice, mild sweetness to the risotto and a great texture. Plus, it helps keep things light and bright.
→ Frozen Green Peas 🟢: A frozen pantry staple that I always keep on hand. They add a pop of color and sweetness to balance out the creamy risotto.
→ Vegan Basil Pesto 🌱: This is the secret weapon for flavor! It brings a rich, herby punch that ties everything together – a little goes a long way.
→ Almond Milk 🥛 (optional): If you like your risotto extra creamy, a splash of almond milk does the trick. It’s a great non-dairy option that keeps the texture smooth without the heaviness.
These ingredients come together to create a super flavorful dish that’s as satisfying as it is healthy. You won’t believe how good it tastes!
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 45 mins
1| Start by heating 1 tablespoon of olive oil in a large pan over medium heat. Toss in the onions, garlic, celery, and a pinch of sea salt. Cook for about 5-10 minutes, stirring occasionally, until everything softens up and smells amazing.
2| Next, add the risotto rice and broccoli to the pan. Give it a good stir and let it cook for a couple of minutes.
3| Now, pour in a quarter of your hot stock, stirring the whole time. Let it simmer for 20-25 minutes, gradually adding more stock as the rice soaks it up. Keep stirring! Once the rice is nice and tender, stir in the zucchini, peas, and that delicious basil pesto. Mix it all together and let it heat through. If it gets too thick, just splash in a bit of almond milk to loosen it up.
4| Serve up your risotto in bowls and feel free to top with some fresh basil, parsley, or even flaked almonds if you’re feeling fancy (but that’s totally optional)!
Glycemic Index: 58 (moderate) Glycemic Load: 39 (high)
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Recipe Swaps & Creative Tweaks
Here are some fun recipe swaps and tweaks you can try for your Herby Green Risotto:
Recipe Swaps:
- Rice Swap: Try swapping the risotto rice with quinoa for a gluten-free twist, or use cauliflower rice if you want to keep it low-carb.
- Vegetable Stock Swap: If you’re out of vegetable stock, you can use chicken broth for a non-vegan option or a mushroom broth for a deeper, earthy flavor.
- Almond Milk Swap: If you don’t have almond milk, any plant-based milk like oat milk or cashew milk will do the trick. Or, for a richer option, try coconut milk for that creamy texture.
- Pesto Swap: Don’t have vegan pesto? You can make your own using spinach, parsley, and nuts like walnuts or pine nuts. Or, simply use any store-bought pesto you have on hand.
- Pea Swap: If peas aren’t your thing, swap them for edamame or green beans for a similar pop of color and texture.
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Tweak Ideas:
- Add Protein: For some extra protein, toss in chickpeas, tofu, or tempeh. A sprinkle of vegan parmesan or nutritional yeast will add even more flavor if you’re feeling fancy.
- Make it Spicy: Want a little kick? Stir in some red pepper flakes or add a sliced chili to the mix for a bit of heat.
- Herb Twist: Try swapping out the basil pesto for a combination of mint, oregano, or even rosemary for a totally different flavor profile.
- Extra Veggies: Feel free to add even more veggies like spinach, kale, or peas. The more greens, the better!
- Nutritional Boost: For an extra boost of nutrients, you can mix in some spirulina or chlorella powder. Just a teaspoon will give your risotto a superfood upgrade without changing the taste too much.
These tweaks and swaps let you make the recipe your own and experiment with new flavors while keeping it fresh and delicious!
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Helpful Tips for Success
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Here are some useful tips to make your Herby Green Risotto even better:
Cooking Tips:
- Stir Often: Risotto requires a bit of love, so keep stirring! It helps release the starch from the rice, creating that creamy texture we all love. Just don’t walk away from it for too long!
- Warm Your Stock: Make sure your vegetable stock is hot before adding it to the rice. This helps the rice cook more evenly and prevents it from cooling down.
- Gradual Stock Addition: Don’t add all the stock at once. Add it gradually and let the rice absorb the liquid before adding more. This slow cooking process helps the risotto achieve its perfect creamy texture.
Ingredient Tips:
- Use Fresh Broccoli: Fresh broccoli adds the best texture and flavor, but if you’re in a pinch, frozen broccoli works too!
- Pesto Consistency: If your basil pesto is too thick, feel free to thin it out with a little extra almond milk or stock for easier mixing into the risotto.
These tips will help you nail the recipe every time, making your Herby Green Risotto even more delicious and foolproof!
Serving Ideas
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Here are some fun and tasty serving ideas to take your Herby Green Risotto to the next level:
1. Serve with Fresh Bread:
Pair your risotto with a nice crusty baguette or garlic bread. The bread’s perfect for soaking up all that creamy goodness!
2. Top with Vegan Parmesan or Nutritional Yeast:
For a cheesy finish, sprinkle some vegan parmesan or nutritional yeast on top. It adds a savory, umami flavor that complements the pesto perfectly.
3. Add a Side Salad:
Balance out the richness of the risotto with a light side salad. A simple mixed greens salad with a lemon vinaigrette will provide a fresh contrast to the creamy dish.
4. Serve as a Main or Side Dish:
This risotto works great as a main course on its own, but it’s also delicious as a side dish. Serve it alongside grilled veggies, tofu steaks, or vegan meatballs for a complete meal.
5. Garnish with Fresh Herbs & Nuts:
Take it up a notch with fresh basil, parsley, or even a sprinkle of roasted pine nuts or flaked almonds for some added texture and flavor.
6. Pair with a Light White Wine:
If you’re enjoying a dinner with friends, pair this risotto with a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity in the wine balances the richness of the dish.
7. Serve with a Protein Boost:
For some extra protein, top the risotto with grilled tempeh, roasted chickpeas, or crispy tofu. These additions will make the dish more filling and satisfying.
8. Make it a Bowl:
Turn your risotto into a hearty grain bowl by layering it with roasted veggies like sweet potatoes or carrots, and a dollop of avocado or hummus on top.
These serving ideas can help elevate your Herby Green Risotto, turning it into a standout dish for any meal! Enjoy experimenting!
Storage Options
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Here are some simple storage options for your Herby Green Risotto to keep it fresh and tasty:
1. Store in an Airtight Container:
Once the risotto has cooled down to room temperature, transfer it to an airtight container. This helps preserve its creaminess and keeps it from drying out. Store it in the fridge for up to 2-3 days.
2. Freezing for Later:
If you have leftovers you won’t get to within a couple of days, you can freeze your risotto! Simply place it in a freezer-safe container or a resealable freezer bag. Make sure to leave a little space for expansion. It’ll last for up to 1 month in the freezer. When you’re ready to eat, just reheat and add a splash of stock or almond milk to bring back that creamy texture.
3. Portion Sizes for Easy Reheating:
For convenience, you can divide the risotto into individual portions before storing. This way, you can easily grab just the right amount for a quick lunch or dinner without having to reheat the whole batch.
4. Reheating Tips:
To reheat your risotto, you can use a microwave or heat it in a pan on the stove. Just add a little stock, almond milk, or water to loosen it up and stir occasionally to keep it creamy.
These storage options make it easy to enjoy your Herby Green Risotto for several days without losing flavor or texture!
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Final Thoughts
And there you have it – a bowl full of creamy, herby goodness that’s sure to put a smile on your face. It’s super simple, totally satisfying, and oh-so-delicious. Don’t forget to top it off with a little extra basil or parsley if you’re in the mood for a little extra flair. I hope you love this recipe as much as I do! Enjoy!
Recipe Card
Herby Green Risotto
Looking for a quick and tasty meal? Try my Herby Green Risotto! 🥘🍃 It’s packed with broccoli, peas, zucchini, and pesto for a creamy dish that’s easy to make and super satisfying. Perfect for any occasion! 😊
Ingredients
Instructions
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Begin by heating 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onions, minced garlic, chopped celery, and a pinch of sea salt. Cook for 5-10 minutes, stirring occasionally, until the vegetables have softened.
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Add the risotto rice and broccoli to the pan, stirring well. Allow the mixture to cook for an additional 2 minutes.
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Gradually pour in a quarter of the hot vegetable stock, stirring continuously. Simmer for 20-25 minutes, adding more stock as needed, allowing the rice to absorb the liquid with each addition.
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Once the rice has reached a tender consistency, stir in the grated zucchini, frozen peas, and basil pesto. Combine thoroughly and cook until the ingredients are well-heated. If the mixture becomes too thick, a splash of almond milk may be added to reach the desired consistency.
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Serve the risotto in bowls and garnish with fresh basil, parsley, or flaked almonds, if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 7g11%
- Sodium 708mg30%
- Total Carbohydrate 68g23%
- Dietary Fiber 3.8g16%
- Sugars 6.7g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
