Oven Risotto with Kale Pesto and Roasted Mushrooms

5 from 5 votes
1 hour
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Oven Risotto with Kale Pesto and Roasted Mushrooms is the easy way to make risotto!  This hands-free method produces perfect risotto every time! Be sure to try my easy, elegant Spring Vegetable Risotto, too!

Photo of one serving of Oven Risotto with Kale Pesto and Roasted Mushrooms in white bowl on pale blue background.

Oven risotto!  Yes, you heard that right!

Risotto has a reputation for being persnickety because it has to be stirred frequently while hot stock or broth is added in small amounts.  This painstaking method is necessary to get all the rice grains cooked evenly.

However, this method is almost hands-off making risotto easy enough even for a weeknight!

This version of the classic Italian favorite has all the good things like kale pesto, roasted mushrooms and crunchy walnuts for a satisfying vegetarian main dish or elegant dinner party side dish.

Photo of two bowls of Oven Risotto with Kale Pesto and Roasted Mushrooms in white bowls.

What is risotto?

Risotto is a traditional Italian rice dish that’s generally made with short-grain arborio rice which is very starchy.  It can also be made with carnaroli rice.  Carnaroli rice actually keeps its shape better in risotto than arborio.  Arborio rice overcooks quickly.

How to make Oven Risotto with Kale Pesto and Roasted Mushrooms:

  • Start by making the kale pesto.  Combine all the ingredients in a food processor and process until smooth.
Photo of kale pesto in food processor.
  • Get the mushrooms started and place them in the oven.
Collage of two photos with fresh mushrooms and roasted mushrooms.
  • Then, start the risotto on the stovetop which is what most risotto recipes require but it won’t be there long!
  • Saute onion until softened and translucent, add garlic then the rice.
  • Saute the rice until it becomes translucent…
Photo of uncooked risotto in white cast iron pan.
  • Add wine and cook until it’s almost evaporated.
  • Add heated chicken broth, bring to a simmer and place it in the oven and you’ll end up with this!
Photo of risotto in cast iron pan after being baked.
  • Stir in the remaining chicken broth, a touch of cream, Parmesan cheese….
Photo of finished risotto in white cast iron pan before adding pesto.
  • Add all the kale pesto…
Photo of finished risotto in white cast iron pan after adding pesto being stirred with white spoon.
  • Top with the mushrooms, chopped walnuts, more Parmesan cheese and garnish with a little fresh parsley….
Photo of Oven Risotto with Kale Pesto and Roasted Mushrooms in white skillet.

For a really lovely vegetarian main dish or elegant dinner party side dish!

Photo of two servings of Oven Risotto with Kale Pesto and Roasted Mushrooms garnished with fresh parsley.
Photo of two bowls of Oven Risotto with Kale Pesto and Roasted Mushrooms garnished with fresh parsley.

Serve as a side with:

More delicious risotto and risotto-style recipes!

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Oven Risotto with Kale Pesto and Roasted Mushrooms - Overhead hero shot of dish in white bowls on pale blue background

Oven Risotto with Kale Pesto and Roasted Mushrooms

5 from 5 votes

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By: Carol | From A Chef’s Kitchen
Oven Risotto with Kale Pesto and Roasted Mushrooms is the easy way to make risotto!  This hands-free method produces perfect risotto every time!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Vegetarian / Vegan Entrees
Cuisine Italian
Servings 4
Calories 771 kcal

Ingredients
  

Kale Pesto

  • 2 cups coarsely chopped kale - curly or Tuscan
  • 1 cup Italian parsley - (flat-leaf parsley)
  • 2 cloves garlic - chopped
  • 1/2 cup chopped walnuts - toasted if desired
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil - or as needed
  • Salt and freshly ground black pepper - to taste

Mushrooms and Risotto

  • 8 ounces sliced Crimini mushrooms
  • 4 tablespoons olive oil - divided
  • 2 tablespoons butter
  • 1 small onion - finely chopped
  • 4 cloves garlic - minced
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 3 cups vegetable broth - divided, heated and kept warm
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese - plus more for serving if desired
  • 1/4 cup chopped walnuts - toasted if desired
  • Chopped fresh parsley - for garnish

Instructions
 

Kale Pesto

  • Combine pesto ingredients in a food processor. Process until smooth. Set aside.

Mushrooms and Risotto

  • Preheat oven to 350 degrees. Place the mushrooms on a baking sheet and toss with 2 tablespoons oil. Season with salt and black pepper. Place on a rack near the bottom of the oven and roast while starting the risotto.
  • Heat remaining 2 tablespoons oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat.
  • Add onion, reduce heat to medium and cook, stirring often until softened and slightly translucent, approximately 4-5 minutes.
  • Add the garlic and cook briefly 10-15 seconds or until fragrant.
  • Stir in the rice. Cook stirring occasionally until many of the grains are translucent, 2-3 minutes.
  • Add the wine, bring to a simmer and cook stirring until wine has almost evaporated.
  • Add 2 1/2 cups of the broth. Bring to a simmer, cover and place in the oven. Bake for 16-18 minutes.
  • Return pot to the stove on low heat along with taking the mushrooms out of the oven.
  • Add remaining 1/2 cup stock, heavy cream, Parmesan cheese and pesto. Stir until smooth.
  • Sprinkle with chopped walnuts and garnish with chopped parsley. Serve with additional Parmesan cheese at the table.

Notes

MAKE AHEAD:  Kale pesto can be made 1-2 days ahead of time.  Refrigerate until needed.

Nutrition

Serving: 1 | Calories: 771kcal | Carbohydrates: 55g | Protein: 17g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 25g | Cholesterol: 30mg | Sodium: 1051mg | Potassium: 695mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5368IU | Vitamin C: 54mg | Calcium: 395mg | Iron: 5mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4 Comments

    1. Hi, Micaela, Thanks so much for your question. I’ve clarified the recipe–add it toward the end when you stir in the rest of the stock, cream and cheese. Thanks again and hope you enjoy!

  1. Well this will satisfy my craving for mushrooms, and it looks so wholesome and easy to make. Love it!