• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Simple Tasty Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Instant Pot
  • Low Carb
  • Asian Dishes

Pesto risotto with portobello mushrooms and peas

Published Dec 23, 2016 By Julia 4 CommentsThis post may contain affiliate links.

Summary:
Here’s an easy vegetarian recipe for creamy pesto risotto with portobello mushrooms and green peas, topped with finely grated asiago cheese.
Pesto risotto with portobello mushrooms and peas

Pesto risotto with portobello mushrooms and peas

5 from 1 vote
PRINT PIN EMAIL
Prep: 20 mins
Cook: 40 mins
Yield: 4 servings

INGREDIENTS

  • 1 cup risotto rice or arborio rice
  • 6 ounces portobello mushrooms thinly sliced
  • 10 ounces baby portobello or cremini mushrooms, thinly sliced
  • 1 cup frozen peas thawed
  • 3 cups vegetable broth
  • 1/2 cup pesto sauce heated
  • 5 garlic cloves chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • asiago cheese finely grated, to taste

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.

Pesto risotto with portobello mushrooms and peas
We’ve been having snow and cold temperatures down to the single digits here in Boston, and it’s been making me crave comforting hot dinners like this creamy pesto risotto. This year’s winter is going to be nothing like last year’s — last December saw temperatures nearing 70 F on Christmas Eve, and New Englanders everywhere were enjoying holiday hors d’oeuvres outside on their patios. I was not home at the time — I was on the west coast visiting family for the holidays — where ironically it was rather cold with temperatures near freezing. This year, December in Boston is going to be a typical month with average temperatures, which means frigid and icy weather. I’ll be cozying up indoors, drinking my hot apple ciders and cooking more comforting dishes.

Pesto risotto with portobello mushrooms and peas
Maybe you have a container of leftover basil pesto stored in your freezer from summertime. If you don’t, please go out and buy a small jar of pesto from a grocery store so that you can make this pesto risotto. The combination of pesto + risotto is incredibly savory and tasty, and you only need a small amount of pesto to add a tremendous amount of flavor. I use about 1/2 cup of pesto distributed among 4 dinner servings.

Pesto risotto with portobello mushrooms and peas
I love mushrooms, and there’s nowhere that feels more like home for mushrooms than risotto. I use two different kinds of mushrooms for extra variety: your typical large, fully matured portobello mushrooms and also small baby portobello (or cremini) mushrooms. These mushrooms turn delicately soft and juicy when simmered with the risotto rice, and they are paired with green peas and grated asiago cheese. Delicious.

As usual, my risottos are easy to make, do not require cooking wine or alcohol, use one pan only, and do not need constant stirring and re-adding of vegetable stock. If this is your first time making risotto, check out my butternut squash risotto recipe for more tips. For the pan, I use a large 5-quart high-sided sauté pan.

Pesto risotto with portobello mushrooms and peas

Filed Under: Vintage Tagged With: asiago, butter, garlic, green peas, mushrooms, pesto, risotto

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Iced Coffee Boba
Next Post: Mediterranean Salad »
4000
Did you make this? Rate this recipe:




4000
Did you make this? Rate this recipe:




newest oldest most voted
Rhipley

Such a refreshing recipe! I think I’m done with Christmas recipes, EggNog, Brussels Sprouts, etc. 🙂 Thank you!

Vote Up0Vote Down  Reply
5 years ago
Linda

Sounds wonderful!

Vote Up0Vote Down  Reply
5 years ago
Dale

Your recipes are great

Vote Up0Vote Down  Reply
5 years ago
Dale

I love your stuff

Vote Up0Vote Down  Reply
5 years ago

Primary Sidebar

Trending Recipes This Month:

pan seared swordfish served on a plate

Pan-Seared Swordfish

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

keto fried chicken served on white plate

Fried Chicken

close up view of microwaved artichoke served on plate

Microwaving Artichokes

chicken adobo with onions served on plate

Instant Pot Chicken Adobo

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Search

Copyright © 2015–2022 · Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Instant Pot
  • Low Carb
  • Asian Dishes