Pesto Risotto with Burrata & Roasted Grape Tomatoes

Pesto Risotto
With Burrata & Roasted Tomatoes

Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 2 Main / 4 Sides

WHAT YOU NEED

• 1 C Dry Arborio Rice
• 1 L PC Brand Plant-Based Chik'n Broth
• 1/4 C EVOO
• 2 cloves Garlic, crushed & minced
• 1 Small yellow Onion, finely diced
• 1 C White Wine
• 1 x Hard Cheese Rind
• Himalayan Salt & Cracked Pepper
• 1/2 283g container Grape Tomatoes, halved + EVOO, Himalayan Salt, Red Pepper Flakes

PESTO

• 1 C Fresh Basil (stems & leaves)
• 1/4 C Fresh Parsley (stems & leaves)
• 1/4 C Pine Nuts 
• 3 Tbsp. + EVOO
• 2 cloves Garlic, crushed & peeled
• 1 Tbsp. Hemp Hearts
• 1/2 - 1 Lemon, juice
• 1/3 C Pecorino, finely shredded
• 1/4 Tsp. + Himalayan Salt
• Cracked Pepper 
• Pinch Red Pepper Flakes

GARNISH

• Burrata, Pepper Flakes, Balsamic Reduction, Pecorino, Fresh Basil

DIRECTIONS

• Add all of the ingredients for the pesto to a small blender and blend until smooth and combined. Start with half a lemon and 3 Tbsp EVOO but add additional liquid if needed to emulsify. Taste and adjust salt / lemon to taste. Transfer to a small bowl and set aside.
• Empty the broth in to a small covered pot and bring to a boil. Once boiled, reduce to medium low and leave covered.
• TOMS - Preheat your oven to 425 F. Add the grape tomatoes to a parchment lined baking sheet, drizzle them with EVOO, and season with salt & pepper flakes. Bake 15 - 20, flipping a few times until shriveled with a little charring action. ​

• Begin heating the EVOO, garlic, and pepper flakes, in a 10" skillet set to just about medium. Once heated, stir and let sizzle for 30 ish seconds before adding the onion and a good pinch of both salt and pepper. Stir and let the onion cook about 4 minutes, stirring as needed. Add the arborio rice, stir, and let the rice toast up until opaque with the germ visible within the grains. 
• Pour in the wine and let the wine simmer until reduced almost entirely. Once the wine has disappeared, ladle in your first ladle of broth, add a pinch of salt, and drop in the cheese rind. Continue to add broth / salt and cook until absorbed / reduced until the rice is ALMOST perfectly cooked. At this point, add one more full ladle and reduce by about half. Pluck out the cheese rind and stir in the entire batch of pesto until everything is combined. Remove the risotto from the heat and let set for a couple minutes. Taste and adjust salt / pepper if needed / desired.
• Serve up the risotto and nestle burrata on top. Open the burrata, drizzle it with EVOO and season with salt, pepper, and pep flakes. Next, spoon some of the roasted tomatoes over the risotto followed by grated pecorino, balsamic reduction, pepepr flakes, and fresh basil. ENJOY!

HAPPY VEG