Roasted Cauliflower Risotto with Butternut Squash, Arugula-Cashew Pesto (for 1)


Jay’s Cauliflower Risotto is made with arborio rice, sauteed onion, celery, bell peppers, garlic, cubed butternut squash, fresh parsley, and vegetable broth, stirred and coaxed until the rice reaches al dente (yet still creamy) texture, then Parmesan and roasted cauliflower are gently folded in, and at the finish a flavor explosion of Arugula-Cashew Pesto is dolloped over the top (made with cashews, walnuts, garlic, basil, arugula, spinach, canola/olive oil, and Parmesan). #VegetarianDelight

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