We know coming up with winter meals can get boring so Australian mushrooms have helped us keep things fun and tasty with their pesto mushroom risotto recipe.
This Pesto Mushroom risotto is the perfect meal for a family night in, why order out when you can wow the whole family, with just a few easy steps, learn to make this delicious creamy pesto mushroom risotto that will have everyone coming back for more!
Prep 15mins; cooking20mins
4 cups salt-reduced chicken stock
2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
11/2cups arborio rice
300gcup or Swiss Brown mushrooms, sliced
½ cup basil pesto finely grated parmesan & small basil leaves, to serve, optional
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 5minutes 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 the 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.
For vegetarian option replaces the chicken stock with vegetable stock.
This risotto is delicious with cooked bacon or pancetta. Roughly chop 100g and cook with the onion in step 2.
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