April

Ingredients

Yield: 7, 1½-cup servings

For Risotto:

For Pesto:

Directions

For the Radish Pesto:

  1. In food processor, puree all ingredients except the salt and water.
  2. When all ingredients are well blended; add the oil slowly and season with salt.
  3. Reserve until needed.

For the Risotto:

  1. Preheat oven to 400°F. 
  2. Cook both the InHarvest Mountain Red Blend™ and the InHarvest Black Forest Blend™ separately, according to package directions.
  3. While rice and lentils are cooking, on a large sheet tray, roast off the squash, zucchini and tomatoes after drizzling with the olive oil and ¼ t. salt (approximately 5 minutes).
  4. Remove the tomatoes into a separate bowl and toss with brown sugar and the ¼ t. salt. Let sit room temperature to create a relish.
  5. In a large stock pot, sauté garlic and onions until translucent (approximately 2 minutes). Add the cooked rice and lentils to the onions and garlic. 
  6. Add the pesto in ½ c. increments until desired taste. 
  7. Add roasted squash vegetables and all the messaged kale to the rice and lentils, mix well. Add 1 c. of the pesto and heat over low until well combined and hot. 
  8. Garnish with shredded parmesan and tomato relish.