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Oven-baked mushroom risotto with pesto recipe
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Homemade creamy pesto: cozy movie night comfort.
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 small fennel, thinly sliced
  • 1 brown onion, thinly sliced
  • 2.00 garlic clove, crushed
  • 200g brown mushrooms, thickly sliced
  • 20g dried porcini mushrooms
  • 125ml white wine
  • 400g rice
  • 1l mixed vegetables
  • 40g parmesan
  • 125g mascarpone
  • 60g pkt Baby Rocket
  • 62.50 ml finely chopped chives
  • 20g parmesan
  • 35g almond
  • 80ml olive oil
Instructions:
  • Preheat oven to 150°C. In a flameproof casserole pan over medium heat, sauté leek, fennel, onion, and garlic in half of the oil for 5 minutes until the onion softens. Transfer the mixture to a bowl.
  • Warm up the remaining oil in the pan. Add the brown mushrooms and sauté, stirring occasionally, for 2-3 minutes until they turn a light golden color. Take the pan off the heat and mix in the onion mixture, porcini mushrooms, wine, rice, and stock.
  • Bake for 1 hour until rice is tender and liquid is nearly absorbed. Let it rest covered for 5 minutes before serving.
  • Make the chive pesto by blending rocket, chive, garlic, parmesan, and almond in a food processor until finely chopped. Gradually pour in the oil with the motor running until well combined. Season to taste.
  • Combine the parmesan and half of the mascarpone into the risotto, then transfer to serving bowls. Garnish with the remaining mascarpone and chive pesto.

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