• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Vegetarian / Vegan Entrees

    By Carol Published: Mar 20, 2020 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Oven Risotto with Kale Pesto and Roasted Mushrooms

    Jump to Recipe
    5 from 5 votes
    1 hour

    Oven Risotto with Kale Pesto and Roasted Mushrooms is the easy way to make risotto!  This hands-free method produces perfect risotto every time!

    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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is risotto?
    • How to make Oven Risotto with Kale Pesto and Roasted Mushrooms:
    • Serve as a side with:
    • More delicious risotto and risotto-style recipes!
    • Oven Risotto with Kale Pesto and Roasted Mushrooms
      • Equipment
      • Ingredients  1x2x3x
        • Kale Pesto
        • Mushrooms and Risotto
      • Instructions 
        • Kale Pesto
        • Mushrooms and Risotto
      • Notes
      • Nutrition

    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 it's 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:

    • Beef Braciole
    • Beef Tenderloin Fillets with Spinach Cambozola Stuffed Portobello Mushrooms and Red Wine Sauce
    • Sicilian Stuffed Pork Chops with White Wine and Caper Sauce
    • Parmesan and Herb-Crusted Lamb Chops

    More delicious risotto and risotto-style recipes!

    • Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde
    • Shrimp and Corn Risotto with Bacon
    • Creamy One Pot Chicken and Orzo “Risotto” with Bacon
    • Barley Risotto Stuffed Portobello Mushrooms
    • Pistachio Encrusted Sea Scallops with Champagne Risotto and Roasted Asparagus
    • Seared Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto
    • Tomato Farro Risotto with Basil and Parmesan
    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
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Vegetarian / Vegan Entrees
    Cuisine Italian
    Servings 4
    Calories 771 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Enameled Cast Iron Skillet
    • Rimmed Sheet Pan

    Ingredients
      

    Kale Pesto

    • 2 cups coarsely chopped kale - curly or Tuscan
    • 1 cup Italian parsley - (flat-leaf parsley)
    • 2 cloves garlic - chopped
    • ½ cup chopped walnuts - toasted if desired
    • ½ cup freshly grated Parmesan cheese
    • ¼ 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
    • ½ cup dry white wine
    • 3 cups vegetable broth - divided, heated and kept warm
    • ¼ cup heavy cream
    • ¼ cup freshly grated Parmesan cheese - plus more for serving if desired
    • ¼ 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 ½ 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 ½ 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Vegetarian / Vegan Entrees

    • Vegan Thai Red Curry
    • Zucchini Quiche with Feta Cheese and Brown Rice Crust
    • Summer Squash Casserole with Green Chiles
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    499 shares
    • Share203
    • Tweet
    • Yummly
    • Email

    Categories: Side Dishes - Beans Rice and Grains

    Reader Interactions

    Comments

    1. Micaela says

      May 08, 2020 at 5:23 pm

      When is the pesto added?

      Reply
      • Carol says

        May 08, 2020 at 5:53 pm

        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!

        Reply
    2. Karen says

      April 02, 2020 at 8:59 am

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

      Reply
      • Carol says

        April 02, 2020 at 5:02 pm

        Thanks, Karen! Hope you enjoy!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 203Facebook
    • Pinterest
    499 shares