Ready in 45 | Serves 2 Or 4 As a Side



2 cups mint leaves, tightly packed

½ cup Ceres Organics Pistachios, shelled

1 tablespoon lemon juice

1 teaspoon finely grated lemon rind

1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed

½ cup water

Salt and pepper to taste


1 tablespoon Organic Coconut Oil, High Heat Cooking

1 spring onion, thinly chopped

1 cup Organic Arborio Rice

3 cups Vegetable Broth

2 cups organic carrot juice

Salt and pepper to taste


To make the pesto, place pesto ingredients in a food processor and process
to combine and set aside. If required, add more oil to reach your desired consistency.

In a pot over medium heat, add the coconut oil and sauté spring onions until translucent, about two minutes.

Add the rice and then vegetable stock one cup at a time, allow to simmer and stir frequently between the addition of the stock until you’ve gone through all the stock and the stock has pretty much all absorbed.

Turn heat to high, and add the carrot juice, one cup at a time until rice thickens and you reach risotto consistency. Your rice should be pretty plump now. Season with salt and pepper to taste.

Note – if possible, make your own carrot juice from organic carrots or try to source organic carrot juice.







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