Nutrition Facts
4 servings
4
Mushroom Risotto with Walnut Pesto
Head to Italy with this delicious recipe for mushroom risotto with nut pesto.
Ingredients
300 Arborio or carnaroli round rice
100 Vegetable broth
250 Button mushrooms
15 Nut oil
1 Flat-leaf parsley
20 Walnut halves
2 cloves Garlic
1 pinch Salt
Directions
1
Preheat the oven to 180°C. In a baking dish, place the rice and vegetable broth.
2
Mix well and cover with aluminum foil.
3
Bake and let cook for 40 minutes.
4
Meanwhile, prepare the pesto. Peel and remove the germ from the garlic cloves.
5
In the bowl of a food processor, place the garlic cloves, flat-leaf parsley leaves, walnut halves, and a pinch of salt.
6
Blend until everything is well chopped, then drizzle in the walnut oil.
7
Set aside the pesto.
8
Peel and cut the mushrooms into quarters. Heat 1 tablespoon of olive oil in a pan and sauté the mushrooms for about 10 minutes.
9
Divide the risotto among 4 deep plates and the mushrooms.
10
To finish, serve hot with the walnut pesto.
Ingredients
Ingredients
300 Arborio or carnaroli round rice
100 Vegetable broth
250 Button mushrooms
15 Nut oil
1 Flat-leaf parsley
20 Walnut halves
2 cloves Garlic
1 pinch Salt
Directions
Directions
1
Preheat the oven to 180°C. In a baking dish, place the rice and vegetable broth.
2
Mix well and cover with aluminum foil.
3
Bake and let cook for 40 minutes.
4
Meanwhile, prepare the pesto. Peel and remove the germ from the garlic cloves.
5
In the bowl of a food processor, place the garlic cloves, flat-leaf parsley leaves, walnut halves, and a pinch of salt.
6
Blend until everything is well chopped, then drizzle in the walnut oil.
7
Set aside the pesto.
8
Peel and cut the mushrooms into quarters. Heat 1 tablespoon of olive oil in a pan and sauté the mushrooms for about 10 minutes.
9
Divide the risotto among 4 deep plates and the mushrooms.
10
To finish, serve hot with the walnut pesto.
Notes
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EN