Any Italian would get crazy on me for naming this dish risotto. It can’t officially be called a “risotto” for lack of arborio, butter, white wine, cheese and beef stock…oh, and saffron and veal shanks. But I call it risotto because it’s more than just rice, I like the ring of “arugula pesto risotto”, and it has that creaminess and stickiness reminiscent of the traditional Italian dish.
Put on a pot of organic short grain brown rice, whip up your pesto and devour this delicious clean green dish with crunchy red peppers, fine kale ribbons and fresh picked zucchini.
Arugula Pesto Risotto
- 5 cups packed fresh organic baby arugula
- 1 cup olive oil
- 1 cup organic sunflower seeds
- 1 large tbsp miso (cold mountain mellow white)
- 2 large cloves garlic
Blend all ingredients in cuisinart.
Stir in to warm brown rice with kale ribbons, diced red pepper and diced zucchini.
Photo By Moira Nordholt – All Rights Reserved