Pesto Risotto

Serves 4

Ingredients:

4 T. plant-based butter (such as Earth Balance), divided

2 c. arborio or carnaroli rice

6 1/2 c. vegetable broth

5 cloves garlic, thinly sliced

5 T. extra-virgin olive oil

4 T. pine nuts

1/2 t. ground turmeric

Kosher salt

Freshly ground black pepper

4 1/2 c. loosely packed basil leaves, torn into 1" pieces

Plant-based shredded Parmesan

1 lemon, halved

Directions:

1. Melt 2 T. butter in a large saucepan over medium heat. Add rice and increase heat to medium-high. Cook, stirring, until grains are partially translucent, about 2 min. Add 2 c. broth and bring to a rapid simmer, stirring often. Add another 2 c. broth and bring to a simmer again, stirring often. Reduce heat to medium and add another 2 c. broth. Cook, stirring often, until broth has slowly come back to a simmer. Continue to cook, stirring occasionally, until broth is almost completely absorbed but rice is covered with a thick layer of milky broth, about 20 min. If rice is too firm, add another 1/2 c. broth and continue to cook until tender, about 3 min. more. 

2. While rice is simmering, cook garlic, oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 min. Remove from heat; stir in turmeric and season with pepper to taste. 

3. Once rice is tender, remove pan from heat and stir in remaining 2 T. butter and season with salt. Stir in basil.

4. Ladle risotto into shallow bowls and top with garlic-pine nut oil and Parmesan. Squeeze juice from lemon halves over, then grind more pepper on top.