Risotto Recipe:

1 tablespoon of Earth Balance
3/4 lb chicken breast fillet, thinly sliced
1 tablespoon oil
1 large onion, finely chopped
3 cloves of garlic finely chopped
1 3/4 cup Arborio rice
5 cups of chicken stock
1/3 cup pesto (see recipe below for pesto recipe)
1/4 cup grated manchego cheese

Pesto Recipe: (From Delightfully Free by Tracy Hill)

1/3 cup of coarsely- chopped walnuts or pine nuts
1.5 cloves garlic
2 cups fresh basil leaves
1/4 tsp sea salt
1/8 cup of olive oil
3/4 tbsp lemon juice

Directions:

Pesto: In a blender or food processor, pulse the nuts until they are coarsely ground. Add the garlic and pulse a couple more times. Add the basil and blend briefly. Add the salt, olive oil and lemon juice. Blend just until the pesto has the consistency you desire. Add more olive oil for a smoother pesto.

Risotto: Follow the instructions listed in the recipe book, substituting the dairy free ingredients listed above with those listed in the book. We also removed the rocket because we don’t like rocket.