Pesto Risotto with Portobello Mushrooms and Peas
Here’s an easy vegetarian recipe for creamy pesto risotto with portobello mushrooms and green peas, topped with finely grated asiago cheese.
Pesto Risotto
5.00 from 1 ratings- Prep
- 20 mins
- Cook
- 40 mins
- Total
- 1 hr
- Makes
- 4 servings
Ingredients
Instructions
Heat olive oil in a 5 quart saute pan over medium heat. Add mushrooms, peas, garlic, salt, and pepper. Cook until the mushrooms have released their juices, about 5 minutes, stirring occasionally.
Add rice and vegetable stock. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes. Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid, if needed.
- Add butter to the pan and stir as it melts. Serve in bowls and top with pesto and finely grated asiago cheese.
Nutrition
507 kcal/serving
Photos
NOTES & TIPS
This risotto is easy to make, does not require cooking wine or alcohol, uses one pan only, and doesn't need constant stirring and re-adding of vegetable stock. For a different risotto flavor, check out butternut squash risotto recipe.For the pan, I use a large 5-quart high-sided sauté pan.
More Mains: Vegetable:
Discussion & ratings
4 comments · 5.00 / 5 from 1 ratings