Creamy Kale Pesto Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy kale pesto risotto combines arborio rice with sautéed mushrooms and a garlicky kale-walnut pesto made with cashew milk. It's elegant, earthy, and a luxurious plant-based main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups lacinato kale leaves, (stems removed and torn into 2 inch pieces)
- 1/3 cup shelled walnuts
- 1/4 cup fresh basil leaves
- 2 tbsp. lemon juice
- 3 garlic cloves, (minced)
- 1/4 to 1/3 cup olive oil
- 2 tbsp. olive oil, (divided)
- 8 oz. button mushrooms, (cleaned, stemmed and sliced)
- 1 medium onion, (diced)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 cup unsweetened non-dairy milk
- salt & pepper to taste
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 582mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 343mg
- Calcium
- 62mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.