Oven Risotto with Kale Pesto and Roasted Mushrooms
Oven Risotto with Kale Pesto and Roasted Mushrooms is the easy way to make risotto! This hands-free method produces perfect risotto every time!
Servings: 4
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
SUBSTITUTIONS:
- Pinenuts or almonds can be used in place of walnuts.
- 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