Instructions

• Heat 1 tablespoon olive oil in large pan over medium heat. Add onions, garlic, celery, and pinch of sea salt. Cook for 5 to 10 minutes, stirring occasionally, until softened.
• Add risotto rice and broccoli to pan. Stir and cook for 2 minutes.
• Add quarter of hot stock to rice, stirring constantly. Simmer for 20 to 25 minutes, gradually adding more stock as rice absorbs liquid.
• When rice is tender, stir in zucchini, peas, and basil pesto. Mix well and heat through. Add almond milk if mixture becomes too thick.
• Divide between bowls and top with optional garnishes.