Pesto and Chickpea Risotto

Ingredients:

·      1 ½ cups arborio rice 

·      1 onion, diced

·      2 tbsp olive oil 

·      2 cloves of crushed garlic

·      3 ½ cups of vegetable stock 

·      3 cups Baby Spinach 

·      ½ cup pesto (homemade or store-bought)

·      3 tbsp Nutritional Yeast

·      Good squeeze of Lemon Juice

Roasted tomatoes + chickpeas 

·      2 cups cherry tomatoes 

·      1 cup chickpeas (drained and rinsed)

·      2 Tbsp. Olive Oil

·      Salt + Pepper

Method:

1)    For the roasted tomatoes and chickpeas preheat oven to 180C and line a baking tray.

2)    Place tomatoes and chickpeas on the baking tray and toss through olive oil and salt/pepper

3)    Roast for 15-20mins until tomatoes pucker.

4)    Whilst tomatoes are roasting, heat olive in a large pan on medium heat 

5)    Sauté onions/garlic for 2-3mins until softened.

6)    Stir in the rice, toast for a minute than add stock ½ cup at a time until liquid absorbs and continue until all stock is added.

7)    After about 5 mins when liquid is nearly absorbed, add pesto, nutritional yeast, lemon juice and stir to combine 

8)    Add baby spinach until wilted and taste, season if needed.

9)    Once texture is to your liking, serve up into bowl 

10) Top and roasted tomatoes and chickpeas