Veg Pesto Risotto Recipe | Restaurant Style Basil Pesto Risotto Recipe<br /><br />Basil Pesto Risotto with Cherry tomatoes and Sauteed Mushrooms! <br />Risotto is the epitome of Italian home cooking and comfort food. Learn to make this simple pesto risotto with sauteed mushrooms and cherry tomatoes, it’s sinful, decadent and very comforting!<br />INGREDIENTS<br />For Basil Pesto<br />▢4 cloves garlic<br />▢1 cup basil<br />▢¼ cup olive oil<br />▢¼ cup walnuts<br />▢salt and pepper to taste<br />For the risotto<br />▢2 tbsp olive oil<br />▢2 tbsp butter <br />▢1 small onion<br />▢1½ cup Carnaroli rice<br />▢5 cups veg stock <br />For the Sauteed Mushrooms and cherry tomatoes <br />▢1 tbsp olive oil<br />▢4 cups white mushrooms chopped<br />▢ 1 cup cherry tomatoes <br />▢½ tsp thyme<br />▢salt and pepper to taste<br /><br />INSTRUCTIONS<br />First make the pesto by combining all of the ingredients together in a food processor or a blender. Puree until the pesto is smooth. Taste for seasoning and adjust with salt and pepper as needed.<br />In a big pot add the vegetables, saute for 2-3 min. Add the water and bring to a simmer.<br />In a large Dutch oven or pan, add the olive oil, and butter over medium heat. When the butter has melted and is hot add the onion and stir. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.<br />Add the risotto to the pan, stir so that the rice is coated in the oil mixture and cook for a couple minutes, until all the oil is absorbed by the rice.<br />Stir in a ladle of stock at a time, cook until most of the stock is absorbed by the rice, and repeat by adding a ladle of stock at a time. The whole process should take about 20 minutes until you run out of stock and the rice should be cooked through.<br />After about 20 minutes of this continuous process, add the pesto cream (pesto + fresh cream) to the pan, stir and season with salt and pepper as needed. Monte the rice with Parmesan cheese till it’s completely melted.<br />Set aside.<br />Time to make the mushrooms and cherry tomatoes.<br />In a pan heat the olive oil over medium-high heat. Add mushrooms, cherry tomatoes and all the seasoning. Saute for about 5 minutes or until mushrooms and tomatoes are nice and brown to your liking, stirring occasionally.<br />To serve spoon risotto into serving bowl or plates and top with sauteed mushrooms and cherry tomatoes. Sprinkle with grated Parmesan cheese if desired.<br />
