Pesto risotto with tomato, spinach and chickpeas

Pesto risotto with tomato, spinach and chickpeas

Ingredients

serves 4
  • •2 tbsp olive oil
  • •400g cherry tomatoes
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp paprika
  • •¼ tsp garlic powder
  • •1 onion, finely chopped
  • •2 garlic cloves, minced
  • •200g risotto rice
  • •1.5L vegetable stock
  • •Juice of ½ lemon
  • •15g nutritional yeast
  • •75g basil pesto (see recipe)
  • •90g spinach
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare 2 baking trays.
  2. 2. Place the cherry tomatoes on the largest tray, toss in 1 tbsp olive oil and roast for 25 minutes.
  3. 3. Place the chickpeas on the other tray and toss with the paprika and garlic powder. Roast for 20–30 minutes until crispy.
  4. 4. In a large pan, heat 1 tbsp of olive oil. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute.
  5. 5. Add the rice and cook for 2 minutes. Gradually add the stock and cook over a medium-low heat for 20–25 minutes, stirring occasionally, until the rice is cooked al dente and the risotto is creamy.
  6. 6. When almost all the stock is absorbed, stir in the pesto and nutritional yeast.
  7. 7. Add the spinach and stir until wilted. Season with salt and ground black pepper. Remove from the heat and stir in the lemon juice.
  8. 8. Serve topped with the roasted tomatoes and spiced chickpeas.
Baker Beanie Author

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