Creamy Pesto Risotto with Crispy Chickpeas and Cashew "Parmesan"
*Store in the refrigerator for up to 4 days.*
At-home prep instructions:
Preheat the oven to 350F. Spread the Crispy Chickpeas out on a baking sheet. Bake until warm, about 5 minutes.
Transfer the risotto to a pot on the stove. Cook at medium heat, stirring throughout, until warm (5-10 minutes.
To serve, ladle the risotto into bowls. Sprinkle Cashew “Parmesan” and Crispy Chickpeas on top.
*Alternatively, the risotto can be microwaved.
Ingredients (organic whenever possible):
Brown rice, mushrooms, onion, garlic, potatoes, olive oil, coconut milk, vegetable broth, spinach, peas, vegan butter (soy), basil, nutritional yeast, lemon juice, chickpeas, paprika, cashews, salt, pepper.
*contains soy, coconut and cashews. Omit the Cashew “Parmesan” for tree nut-free