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Pesto Mushroom Risotto

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

 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

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


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.


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.


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.