Pesto Mushroom Risotto

  • Serves: 1
  • Cooks In: 20 minutes
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Ingredients

4 cups salt reduced chicken stock
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups arborio rice
300 g cup or Swiss Brown mushrooms, sliced
½ cup basil pesto
finely grated parmesan & small basil leaves, to serve, optional

Method

1

Heat the stock in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.

2

Heat oil in a large saucepan over medium-high heat. Add the onion, cook, stirring, for 5 minutes or until soft. Add the garlic and rice, cook, stirring for 1 minute. Add mushrooms, cook, stirring 4 minutes until mushrooms are soft.

3

Add 1 ladleful of stock and gently stir until stock is absorbed. Repeat with the remaining stock until the rice is tender with just a slight bite. Remove from the heat, stir through the pesto, season with pepper. Scatter over the parmesan and basil if using. Serve.

4

Tip For vegetarian option replace the chicken stock with vegetable stock.

VARIATION: This risotto is delicious with cooked bacon or pancetta. Roughly chop 100g and cook with the onion in step 2.

Ingredients

 4 cups salt reduced chicken stock
 2 tbsp olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 1 ½ cups arborio rice
 300 g cup or Swiss Brown mushrooms, sliced
 ½ cup basil pesto
 finely grated parmesan & small basil leaves, to serve, optional

Directions

1

Heat the stock in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.

2

Heat oil in a large saucepan over medium-high heat. Add the onion, cook, stirring, for 5 minutes or until soft. Add the garlic and rice, cook, stirring for 1 minute. Add mushrooms, cook, stirring 4 minutes until mushrooms are soft.

3

Add 1 ladleful of stock and gently stir until stock is absorbed. Repeat with the remaining stock until the rice is tender with just a slight bite. Remove from the heat, stir through the pesto, season with pepper. Scatter over the parmesan and basil if using. Serve.

4

Tip For vegetarian option replace the chicken stock with vegetable stock.

VARIATION: This risotto is delicious with cooked bacon or pancetta. Roughly chop 100g and cook with the onion in step 2.

Pesto Mushroom Risotto

Tags:

 Dinner, Rice

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