Grilled Vegetable Risotto with Arugula-Cashew Pesto (for 1)


Jay’s vegetarian Risotto is made with arborio rice, sauteed onion, garlic, fresh parsley, and vegetable broth, stirred and coaxed until the rice reaches al dente (yet still creamy) texture, then Parmesan is gently folded in at the finish. This week’s version includes a medley of grilled vegetables –  zucchini, bell peppers, cauliflower, broccoli – layered over the risotto. A dollop of Arugula-Cashew Pesto is served on the side (made with cashews, walnuts, garlic, basil, arugula, spinach, canola/olive oil, and Parmesan). #VegetarianDelight

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