Arugula Pesto Risotto
- 1 ripe avocado
- 4 cups organic arugula, loosely packed
- 4 cups organic spinach, loosely packed
- 1 small bunch of basil
- 1 small bunch of parsley
- 5 garlic cloves
- 3 tablespoons mild white miso
- ¼ cup unsalted vegetable broth
- ½ cup hemp seeds
Instructions:
Arugula Pesto Risotto has a creaminess and stickiness reminiscent of the traditional Italian dish, without the butter, white wine, cheese, and beef stock.
- Cut the avocados in half and discard their pits and peels. Puree the avocado, arugula, spinach, basil, parsley, garlic, miso, and vegetable broth in a food processor until creamy. Add hemp seeds and pulse to combine. If you like your pesto a little thinner, carefully add small amounts of water until it reaches your desired consistency.
- Stir the pesto into warm brown rice and serve.