Veg Pesto Risotto Recipe | Restaurant Style Basil Pesto Risotto Recipe
- 7 months ago
Veg Pesto Risotto Recipe | Restaurant Style Basil Pesto Risotto Recipe
Basil Pesto Risotto with Cherry tomatoes and Sauteed Mushrooms!
Risotto is the epitome of Italian home cooking and comfort food. Learn to make this simple pesto risotto with sauteed mushrooms and cherry tomatoes, it’s sinful, decadent and very comforting!
INGREDIENTS
For Basil Pesto
▢4 cloves garlic
▢1 cup basil
▢¼ cup olive oil
▢¼ cup walnuts
▢salt and pepper to taste
For the risotto
▢2 tbsp olive oil
▢2 tbsp butter
▢1 small onion
▢1½ cup Carnaroli rice
▢5 cups veg stock
For the Sauteed Mushrooms and cherry tomatoes
▢1 tbsp olive oil
▢4 cups white mushrooms chopped
▢ 1 cup cherry tomatoes
▢½ tsp thyme
▢salt and pepper to taste
INSTRUCTIONS
First make the pesto by combining all of the ingredients together in a food processor or a blender. Puree until the pesto is smooth. Taste for seasoning and adjust with salt and pepper as needed.
In a big pot add the vegetables, saute for 2-3 min. Add the water and bring to a simmer.
In a large Dutch oven or pan, add the olive oil, and butter over medium heat. When the butter has melted and is hot add the onion and stir. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the risotto to the pan, stir so that the rice is coated in the oil mixture and cook for a couple minutes, until all the oil is absorbed by the rice.
Stir in a ladle of stock at a time, cook until most of the stock is absorbed by the rice, and repeat by adding a ladle of stock at a time. The whole process should take about 20 minutes until you run out of stock and the rice should be cooked through.
After about 20 minutes of this continuous process, add the pesto cream (pesto + fresh cream) to the pan, stir and season with salt and pepper as needed. Monte the rice with Parmesan cheese till it’s completely melted.
Set aside.
Time to make the mushrooms and cherry tomatoes.
In a pan heat the olive oil over medium-high heat. Add mushrooms, cherry tomatoes and all the seasoning. Saute for about 5 minutes or until mushrooms and tomatoes are nice and brown to your liking, stirring occasionally.
To serve spoon risotto into serving bowl or plates and top with sauteed mushrooms and cherry tomatoes. Sprinkle with grated Parmesan cheese if desired.
Basil Pesto Risotto with Cherry tomatoes and Sauteed Mushrooms!
Risotto is the epitome of Italian home cooking and comfort food. Learn to make this simple pesto risotto with sauteed mushrooms and cherry tomatoes, it’s sinful, decadent and very comforting!
INGREDIENTS
For Basil Pesto
▢4 cloves garlic
▢1 cup basil
▢¼ cup olive oil
▢¼ cup walnuts
▢salt and pepper to taste
For the risotto
▢2 tbsp olive oil
▢2 tbsp butter
▢1 small onion
▢1½ cup Carnaroli rice
▢5 cups veg stock
For the Sauteed Mushrooms and cherry tomatoes
▢1 tbsp olive oil
▢4 cups white mushrooms chopped
▢ 1 cup cherry tomatoes
▢½ tsp thyme
▢salt and pepper to taste
INSTRUCTIONS
First make the pesto by combining all of the ingredients together in a food processor or a blender. Puree until the pesto is smooth. Taste for seasoning and adjust with salt and pepper as needed.
In a big pot add the vegetables, saute for 2-3 min. Add the water and bring to a simmer.
In a large Dutch oven or pan, add the olive oil, and butter over medium heat. When the butter has melted and is hot add the onion and stir. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the risotto to the pan, stir so that the rice is coated in the oil mixture and cook for a couple minutes, until all the oil is absorbed by the rice.
Stir in a ladle of stock at a time, cook until most of the stock is absorbed by the rice, and repeat by adding a ladle of stock at a time. The whole process should take about 20 minutes until you run out of stock and the rice should be cooked through.
After about 20 minutes of this continuous process, add the pesto cream (pesto + fresh cream) to the pan, stir and season with salt and pepper as needed. Monte the rice with Parmesan cheese till it’s completely melted.
Set aside.
Time to make the mushrooms and cherry tomatoes.
In a pan heat the olive oil over medium-high heat. Add mushrooms, cherry tomatoes and all the seasoning. Saute for about 5 minutes or until mushrooms and tomatoes are nice and brown to your liking, stirring occasionally.
To serve spoon risotto into serving bowl or plates and top with sauteed mushrooms and cherry tomatoes. Sprinkle with grated Parmesan cheese if desired.