Hey look! This one is all green and sparkly! Convenient. Actually, I totally didn’t plan the whole green thing for Saint Patty’s day week, figuring Monday’s shepherd’s pie would be plenty to get you through the big day. I just happened to look over my posting schedule and there this was. Also, we’re on the verge of spring, and things just tend to start looking greener when we hit that time of year. So let’s talk about this risotto. I think it’s my favorite risotto ever, and I really love risotto. I always know I’m in big trouble when I start playing around with my food during the photographing process and find more of it ends up in my face than in the photos. It was really tasty. I’ve been wanting to try kale pesto for ages now, and a fancy spring risotto seemed the perfect vehicle. This pesto was very flavorful, nice and garlicky, and packed just a little bit of fresh herby flavor thanks to the addition of some basil. If you’re one of those people who doesn’t like kale (and I know you’re out there. And what are you thinking?) you should give this pesto a try. I love that risotto has a natural creaminess to it, but being as I pounded quite a few plates of risotto spiked with heavy cream during my twenties, I like a little something extra in my vegan risotto, so I added some non-dairy milk. The resulting rice is perfectly plump, just rich enough, and deliciously creamy.
