Oven Risotto with Kale Pesto and Roasted Mushrooms is the easy way to make risotto! This hands-free method produces perfect risotto every time!
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.
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.
- Get the mushrooms started and place them in the oven.
- 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…
- 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!
- Stir in the remaining chicken broth, a touch of cream, Parmesan cheese….
- Add all the kale pesto…
- Top with the mushrooms, chopped walnuts, more Parmesan cheese and garnish with a little fresh parsley….
For a really lovely vegetarian main dish or elegant dinner party side dish!
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
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- KALE PESTO
- 2 cups coarsely chopped curly or Tuscan kale
- 1 cup flat-leaf (Italian) parsley
- 2 cloves of 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
- 8 ounces sliced Crimini mushrooms
- 4 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups chicken or 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
- PESTO: Combine pesto ingredients in a food processor. Process until smooth. Set aside.
- MUSHROOMS: 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.
- 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 and Parmesan cheese. Stir until smooth.
- Sprinkle with chopped walnuts and garnish with chopped parsley. Serve with additional Parmesan cheese at the table.
Amount Per Serving Calories 1115Total Fat 83gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 55gCholesterol 159mgSodium 1270mgCarbohydrates 46gFiber 5gSugar 5gProtein 44g