Arugula and Basil Pesto Risotto with Sauteed Mushroom Recipe Step by Step Guide

For Arugula and Basil Pesto

• 4 cloves garlic
• 1 cup basil
• 2 cups baby arugula
• ¼ cup olive oil
• ¼ cup walnuts
• alt and pepper to taste

For the risotto

• 2 tablespoon olive oil
• 2 tablespoon butter (unsalted)
• 1 small onion1½ 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

Chopped Greek Chicken Sandwich Recipe

To begin, prepare the pesto by running all of the ingredients through a food processor or a blender until they are completely combined. Blend the pesto until it is completely smooth. You should taste the seasoning and make any necessary adjustments with salt and pepper.

The chicken stock should be added to a large pot and then brought to a simmer. Make sure to add the butter and olive oil to a large Dutch oven or skillet and place it over medium heat. Stir in the onion once the butter has melted and reached the desired temperature.

Continue to cook for approximately five minutes, stirring the mixture regularly, until the onion becomes translucent and tender. Before adding the risotto to the pan, give it a swirl to ensure that the rice is evenly coated with the oil mixture. Continue cooking for a few minutes, or until the rice has completely absorbed all of the oil.

While stirring in the wine, make careful to scrape any bits that may have accumulated at the bottom of the pan if applicable. When the rice has absorbed the majority of the wine, continue to cook and stir it.
Repeat the process of adding a ladle of soup at a time, stirring it in as it is added, and continuing to cook the rice until the majority of the stock has been absorbed by the rice.

The entire process ought to take approximately twenty minutes, during which time you should run out of broth and the rice ought to be cooked all the way through.

The pesto should be added to the pan after approximately twenty minutes of this continuous process, after which it should be stirred and seasoned with salt and pepper as required. Put aside for later.

The mushrooms need to be prepared now. Over medium-high heat, bring the olive oil to a simmer in a saucepan. Mushrooms and all of the seasoning should be added. Cook the mushrooms in a skillet for around five minutes, tossing them occasionally, until they reach the desired level of browning.

For serving, ladle the risotto into a serving bowl or into plates, and then top with mushrooms that have been sautéed. Depending on your preference, sprinkle with grated Parmesan cheese.