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Pistachio zucchini pesto rice

Alice - RicetteVegolose
Preparazione 20 min
Cottura 20 min
Tempo totale 40 min
Porzioni 4


  • 2 medium zucchini
  • half a white onion
  • 1 tablespoon of robiola ricotta cheese or soft tofu
  • 2 tablespoons of Parmesan cheese or nutritional yeast flakes
  • 2 tablespoons shelled pistachios
  • 320 g rice
  • 1 lt vegetable stock
  • fresh basil leaves q.s.
  • extra virgin olive oil q.s.
  • salt pepper q.s.


  • Wash and cut the zucchini into cubes, cook them in a skillet over medium heat with a little olive oil until they get soft.
  • Season the zucchini with salt and pepper and add some chopped basil leaves.
  • Pour the zucchini in a high sided container along with the robiola / ricotta / tofu, parmesan cheese or nutritional yeast, one tablespoon of pistachios and a little olive oil. Blend with an immersion blender until you obtain a creamy pesto, add some vegetable stock if needed.
  • Heat a little oil in a high-sided pan, chop the onion and add it into the pan, along with few tablespoons of broth.
  • When the onion is soft and golden add the rice and let it toast slightly, stirring over high heat for a few minutes.
  • Pour a ladle of hot broth over the rice and let simmer for the rice cooking time, add a ladle of broth each time the previous is absorbed completely.
  • Turn off the heat and stir into the rice the pistachio zucchini pesto, add the remaining pistachios chopped coarsely and a few basil leaves. Serve immediately.