RightRice Basil Pesto Risotto With Spring Vegetables

POV: you want risotto, but with more nutrients and less carbs.

The RightRice that I use in this recipe is made with lentils, chickpeas, and peas so it’s also packed with protein and fiber. And this dish is vegan and gluten-free.

INGREDIENTS
1 package RightRice Basil Pesto Risotto
2 cups boiling water
2 tbsp olive oil
1 zucchini, cut into 1” chunks
1 small onion, thinly sliced
2 spears asparagus, cut into 2” pieces
1 glove garlic, thinly sliced
Salt and pepper to taste
Zest and juice of 1 lemon
1 tsp Aleppo pepper
¼ cup fresh herbs, basil, and parsley

DIRECTIONS
Bring water to boil in a medium saucepan, then add right rice risotto and salt, reduce heat and simmer uncovered for 5 mins, stirring occasionally.

Remove from heat and let stand covered for 7 minutes.

Meanwhile in another saucepan, heat olive oil over medium heat and gently sauté vegetables until cooked through, about 5 mins., Season with salt, pepper, lemon juice, and zest.

In a large plate or bowl, plate risotto, then top with sauteed vegetables and garnish with herbs and a dash of Aleppo pepper.