Cleanse-Worthy Vegan Pesto Risotto

Written By Mandee Peterson
How-to-video

All the flavor. None of the guilt.

There’s something so soothing about a warm bowl of risotto — creamy, comforting, and deeply nourishing. This version skips the dairy and heaviness without losing any of the flavor or texture. Perfect for your cleanse or any cozy evening when your body craves something grounding yet light.

This Cleanse-Worthy Vegan Pesto Risotto delivers that rich, herby essence we love, while staying aligned with your wellness goals. It’s one of those dishes that reminds you healthy doesn’t have to mean bland — and that nourishment can absolutely feel indulgent.

Ingredients

  • 2 tbsp olive oil

  • 1 yellow onion, chopped

  • Garlic, salt, pepper to taste (I used Kinder’s Garlic, Salt & Pepper blend)

  • 1 cup arborio or short-grain rice

  • ¼ cup dry white wine

  • 6 cups vegetable broth

  • 1 cup vegan pesto (homemade *omit parmesan or store-bought)

  • Optional: sautéed seasonal veggies of choice (think asparagus, mushrooms, broccoli, peppers or zucchini)

Directions

  • Warm the broth:
    In a small saucepan, heat your veggie broth and keep it warm on low heat — this will help the rice cook evenly and stay creamy.

  • Sauté the aromatics:
    In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic (or your garlic blend). Sauté for about 5 minutes, until the onions are translucent and fragrant.

  • Toast the rice:
    Add the rice and stir for about a minute to coat it in the oil and release its nutty aroma.

  • Deglaze with wine:
    Pour in the white wine and stir until fully absorbed — this adds a lovely depth of flavor.

  • Ladle the broth:
    Begin adding the warm broth one ladleful at a time, stirring gently after each addition until it’s mostly absorbed. Continue this slow, mindful process — about 20–25 minutes — until the rice is tender and creamy.

  • Finish with pesto:
    When you have about one ladle of broth left, stir in the pesto and the final broth addition together. Keep stirring until it all melts into a silky, green-hued perfection.

  • Add veggies + serve:
    Sauté your favorite veggies in a separate pan and layer them over your risotto bowl. Serve warm and savor every bite — creamy, herby, and cleanse-friendly comfort food at its finest.

A Few Tips

  • If you’re in cleanse mode, you can skip the wine and add a squeeze of lemon at the end for brightness. The wine will cook away the alcohol so you can still use if cleansing.

  • Use homemade vegan pesto for an extra touch of vitality — try blending fresh basil, garlic, cashews or sunflower seeds, olive oil, and sub nutritional yeast instead of parmesan.

  • Add hemp seeds or microgreens on top for extra plant-based protein and freshness.

This risotto is more than a meal — it’s a ritual.
A reminder that eating clean can still feel like a celebration. Whether you’re in the midst of the cleanse or simply craving something soul-satisfying and light, this bowl meets you where you are — grounding, nourishing, and oh-so-delicious.

Mandee Peterson
Next

Lemon Pesto Veggie Soup