Vegan Pesto Risotto With Roasted Zucchini
45 mins (cooking 45)
16 ingredients
4-6 servings
I received a ton of summer squash from my CSA so after some research, I stumbled across this (post punk kitchen adaptation). YUMMY. I like to add lemon to my pesto..lots of lemony goodness!

Categories:  <-60-mins , holiday , vegan , pasta,-rice-and-grains , weeknight , rice , main-dish , vegetarian , vegetable , time-to-make ,
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Serving Size (578.48 g)
Servings 4
Amount per Serving
Calories 1086.47 Calories from Fat 675.99
% Daily Value *
Total Fat 75.11g 462.23%
Saturated Fat 9.93g 198.65%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1679.97mg 280.0%
Total Carbohydrate 77.77g 103.69%
Dietary Fiber 4.75 g 76.01%
Sugars 3.29 g %
Protein 13.21g 105.69%
Vitamin A 1059.56IU% Vitamin C 39.23mg%
Calcium 46.04mg% Iron 5.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pesto sauce, seasoning salt, loosely packed fresh basil leaves, fresh lemon juice, freshly ground black pepper


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