Arroz con Pesto

Arroz con Pesto is a vibrant and flavorful vegan Spanish rice dish that combines the earthy flavors of fresh basil with the comforting heartiness of rice. This dish is perfect for a quick weeknight dinner or a delightful weekend meal, bursting with color and nutrition.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Fresh basil - 40 grams
• Pine nuts - 30 grams
• Garlic - 2 cloves
• Nutritional yeast - 2 tablespoons
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 100 grams
• Spinach - 50 grams

Steps

1. In a blender, combine fresh basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and black pepper. Blend until smooth to create the pesto.
2. In a medium saucepan, heat the vegetable broth over medium heat until simmering.
3. Add the Arborio rice to the saucepan and cook for about 15-18 minutes, stirring occasionally, until the rice is creamy and tender.
4. While the rice is cooking, wash and halve the cherry tomatoes and set aside.
5. In the last 5 minutes of cooking, add the spinach to the rice, stirring until wilted and incorporated.
6. Once the rice is cooked, remove it from heat and fold in the prepared pesto until evenly combined.
7. Serve the Arroz con Pesto warm, garnished with halved cherry tomatoes on top.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh basil and spinach.
• Provides healthy fats from olive oil and pine nuts, promoting heart health.

Tags