Name: Creamy Green Pesto Risotto with Parmesan 🌿
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients: 4 medium sweet potatoes, cut into wedges; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon ground cumin; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup hummus; 2 tablespoons pistachios, chopped; 1 tablespoon sesame seeds; Fresh cilantro, for garnish; 1 lime, cut into wedges

This risotto is creamy, comforting, and packed with fresh herby flavor! It’s easy to make yet feels so luxurious.

Quick Steps ✨

Sauté onions and garlic in olive oil until translucent.

Add rice, stirring to coat each grain.

Gradually add warm broth, stirring until rice absorbs the liquid.

Mix in pesto and Parmesan, seasoning as needed.

Garnish with arugula and extra Parmesan. Serve hot!

Step by Step Instructions 📝

1. Prep the Base: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

2. Toast the Rice: Pour the Arborio rice into the pan, stirring well to coat each grain in the oil. Toast for 1-2 minutes until the rice begins to look slightly translucent around the edges.

3. Add the Broth Gradually: Pour in one ladleful of the warmed broth and stir continuously. Allow the rice to absorb the liquid before adding another ladleful. Repeat this process, adding the broth gradually, until the rice is creamy and fully cooked (about 18-20 minutes).

4. Mix in Pesto and Cheese: Once the risotto has reached your desired consistency, stir in the pesto sauce and grated Parmesan cheese. Season with salt and pepper to taste.

5. Serve and Garnish: Divide the risotto into bowls, garnishing with a handful of fresh arugula and a few extra shavings of Parmesan. Serve immediately and enjoy the creamy, herby deliciousness!

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Substitutions 🔄

Arborio rice: Substitute with another short-grain rice, like Carnaroli or Vialone Nano, for a similar creamy texture.

Pesto sauce: Try basil, spinach, or even arugula pesto for a twist.

Parmesan: Swap with Pecorino Romano or nutritional yeast for a dairy-free option.

Useful Notes 📝

Add broth slowly: Adding the broth gradually helps create that creamy risotto texture.

Warm broth is key: Cold broth slows down the cooking process, so keep it warm for the best results.

Extra flavor: If you’re using store-bought pesto, add a squeeze of lemon juice to brighten up the flavors!

Nutritional Insights 🍎

Each serving contains the stated nutritional values:

🔥 Energy: 320 kcal

🥑 Fat: 12 g (saturates: 3 g)

🍞 Carbohydrates: 45 g (sugars: 2 g)

🌾 Fiber: 3 g

💪 Protein: 9 g

🧂 Salt: 1 g

A hearty, balanced meal that satisfies without the guilt!

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Leftover Advice ♻️

Store any leftover risotto in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened.

Hey I'm Sidney! 💖

I’m passionate about sharing easy, healthy recipes that fit seamlessly into your busy lifestyle. 🌟 My goal is to inspire you with fresh, nutritious, and delicious meals. 🥗