InHarvest Products Used


Yield: 7, 1½-cup servings

For Risotto:

  • 8 oz. InHarvest Black Forest Blend™
  • 8 oz. InHarvest Mountain Red Blend™ 
  • 5 T. olive oil
  • 2½ c. yellow squash, sliced ¼-inch thick, quarter-sized
  • 2 c. green zucchini, sliced ¼-inch thick, quarter-sized
  • 1 pt. cherry tomatoes, blistered whole
  • 1 bunch kale, stem removed, rough chopped, massaged
  • 1/3 c. olive oil 
  • 1 t. brown sugar
  • 1 t. kosher salt
  • 1 T. garlic, minced
  • ½ c. onions, small dice
  • 2 oz. parmesan cheese, shredded for garnish

For Pesto:

  • 1 bunch parsley, rough chopped
  • 2 bunches fresh radish top 
  • 4 garlic cloves 
  • ½ c. sweet onion, rough chopped
  • 3 ½ oz. parmesan cheese, shredded 
  • ½ c. water
  • ½ c. salad oil
  • 1 t. kosher salt


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.