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Pesto Risotto With Mushrooms

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Low-sodium chicken broth

  2. 2 tablespoons 30ml Butter

  3. 1/2 cup 31g / 1.1oz Finely-chopped onion

  4. 6 oz 170g Mushrooms - sliced

  5. 1 cup 160g / 5.6oz Arborio rice

  6. 1/2 cup 118ml White wine

  7. 1/3 cup 78ml Prepared pesto

  8. 1/2 cup 118ml Whipping cream

  9. 1/3 cup 48g / 1.7oz Grated Parmesan cheese

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  5. This recipe yields 2 servings.

  6. Each serving: 659 calories ; 1,275 mg sodium; 128 mg cholesterol; 49 grams fat; 42 grams carbohydrates; 16 grams protein; 0.87 gram fiber.

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