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4.8 from 33 votes

Arugula and Basil Pesto Risotto with Sauteed Mushrooms

Arugula and Basil Pesto Risotto with Sauteed Mushrooms! Risotto is the epitome of Italian home cooking and comfort food. Learn to make this simple pesto risotto with sauteed mushrooms, it's sinful, decadent and very comforting!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 478 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

For Arugula and Basil Pesto
  • 4 cloves garlic
  • 1 cup basil
  • 2 cups baby arugula
  • ¼ cup olive oil
  • ¼ cup walnuts
  • salt and pepper to taste
For the risotto
  • 2 tablespoon olive oil
  • 2 tablespoon butter unsalted
  • 1 small onion
  • 1½ cup arborio rice
  • 1 cup dry white wine
  • 5 cups chicken broth low sodium
For the Sauteed Mushrooms
  • 1 tablespoon olive oil
  • 4 cups white mushrooms chopped
  • ½ teaspoon red chili flakes
  • ½ teaspoon garlic powder
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. First make the pesto by combining all of the ingredients together in a food processor or a blender. Puree until the pesto is smooth. Taste for seasoning and adjust with salt and pepper as needed.
  2. In a big pot add the chicken broth and bring to a simmer.
  3. In a large Dutch oven or pan, add the olive oil, and butter over medium heat. When the butter has melted and is hot add the onion and stir. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
  4. Add the risotto to the pan, stir so that the rice is coated in the oil mixture and cook for a couple minutes, until all the oil is absorbed by the rice.
  5. Stir in the wine, making sure to scrape any bits from the bottom of the pan if necessary. Cook and stir until most of the wine is absorbed by the rice.
  6. Stir in a ladle of broth at a time, cook until most of the broth is absorbed by the rice, and repeat by adding a ladle of broth at a time. The whole process should take about 20 minutes until you run out of broth and the rice should be cooked through.
  7. After about 20 minutes of this continuous process, add the pesto to the pan, stir and season with salt and pepper as needed. Set aside.
  8. Time to make the mushrooms. In a pan heat the olive oil over medium-high heat. Add mushrooms and all the seasoning. Saute for about 5 minutes or until mushrooms are nice and brown to your liking, stirring occasionally.
  9. To serve spoon risotto into serving bowl or plates and top with sauteed mushrooms. Sprinkle with grated Parmesan cheese if desired.

Nutrition Information

Serving 1serving Calories 478kcal (24%) Carbohydrates 49g (16%) Protein 11g (22%) Fat 25g (38%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 10mg (3%) Sodium 72mg (3%) Potassium 539mg (15%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 537IU (11%) Vitamin C 5mg (6%) Calcium 47mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 478

% Daily Value*

Serving 1serving
Calories 478kcal 24%
Carbohydrates 49g 16%
Protein 11g 22%
Fat 25g 38%
Saturated Fat 5g 25%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 10mg 3%
Sodium 72mg 3%
Potassium 539mg 11%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 537IU 11%
Vitamin C 5mg 6%
Calcium 47mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.