Some perfect rainy weather food in the form of roasted peppers stuffed with pesto risotto (recipe below!) and a little update on my life ☔️
So here goes—I’m down to my last 2 weeks of internship work and I can’t believe my (possibly) last summer is almost over unless of course I decide on further studies. But I’m starting my 4th year in university in August and I’m graduating next year! 🙈
I’ve spent the past few days and weeks contemplating about what I want to do after I university because of this pressure wherein I have to start working and earning immediately. But I’m actually really considering studying nutrition or somewhere in the line of health. I’ve looked into courses and am really interested in going to an actual institution and learning in a classroom instead of online courses so if you have any recommendations please let me know! I’m open to studying abroad! It’s always been my dream to study and live in a different country. ❤️ so yeah all this uncertainly is just making me anxious but I’m also going to see where life takes me in the coming months. ANYWAAAY, check out the recipe below! I roasted peppers while cooking the risotto!
1 cup uncooked arborio rice
4 cups stock (I used 1 of @7grainspantry’s veggie cubes)
1/4 cup white wine (optional but very recommended)
1/4 cup + 1 tbsp basil pesto (easy recipe on my blog)
2 tbsp oil/vegan butter
Salt, to taste
3 cloves garlic, roughly chopped
Few pieces dry porcini (optional but for added flavor)
1. Prepare and heat the stock in a separate pot. Add in dried mushrooms if using.
2. In a deep pan/pot, heat the oil and 1 tbsp pesto. Sauté the garlic.
3. Once cooked, add in the rice. Coat in the oil mixture.
4. Pour in the oil and let simmer until the rice absorbs it and turns slightly creamy.
5. Add in the pesto.
6. On medium heat, add 1 cup of stock and mix once in a while. Once it starts to dry up, add another cup of stock. Continue doing so until the rice is cooked.
7. Add additional pesto (if desired) and salt to taste before turning off heat. Top with some vegan parmesan or some more fresh basil. Enjoy while hot!