Pesto Risotto With Mushrooms – a delicious recipe with chicken broth, butter, onion, mushrooms, arborio rice, white wine. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Bring chicken broth to simmer in saucepan. Melt butter in medium saucepan over medium heat. Add onion and mushrooms and saute until golden, 6 to 8 minutes.
2
Add rice and stir to coat with butter. Add wine and cook, stirring constantly, until wine is almost evaporated, 2 to 3 minutes. Add 1/2 cup chicken broth and simmer, stirring frequently, until most of broth has been absorbed, 2 to 3 minutes.
3
Add another 1/2 cup broth and simmer, stirring frequently, until broth is absorbed; repeat with remaining broth, stirring and simmering, until rice is creamy and al dente, about 15 to 18 minutes total.
4
Add pesto and cream and cook 2 minutes. Stir in Parmesan and salt and pepper to taste.
844
kcal
Calories
34
g
Fat
42
g
Carbs
89
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 cups low sodium chicken broth, 2 tablespoons butter, 1/2 cup finely chopped onion, 6 ounces mushrooms sliced, and more.
Yes, Pesto Risotto With Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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