Mushroom And Pesto Risotto

Unable to load

10 Ingredients

Number of servings

1 1/2 cups SunRice AustralianMedium Grain Rice
1/4 cup extra virgin olive oil
1 brown onion, finely chopped
1L salt-reduced vegetable stock, warmed
20grams butter, chopped
200grams swiss brown mushrooms, roughly chopped
3 cloves garlic, crushed
1/3 cup basil pesto
1/4 bunch bunch basil, leaves picked
20grams parmesan, finely grated

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Graind Fed:

SunRice Australian Medium Grain Rice is a round, tender grain that locks in moisture when cooked. It’s perfect for dishes such as risotto, which require a bit more creaminess.

Method

Step 1 of 4

Heat half of the oil in a large heavy-based frying pan over medium-high heat. Add onion and cook for 3 minutes, stirring, or until softened. Add rice and cook for 2 minutes, stirring, or until rice is translucent at edges.

Step 2 of 4

Add 1/2 cup stock to pan. Cook for 3 minutes, stirring, or until absorbed. Repeat with remaining stock, 1/2 cup at a time, until stock has been absorbed and rice is tender. Stir in butter until creamy and combined.

Step 3 of 4

Meanwhile, heat remaining oil in a medium frying pan over high heat. Add mushroom and cook for 5 minutes, stirring occasionally, or until golden and tender. Add garlic and cook for 1 minute, stirring, or until fragrant.

Step 4 of 4

Divide risotto among plates. Serve topped with pesto, mushroom mixture, basil and parmesan.

Vegetable Pizza

Fresh Ideas

Rainbow Sweet Potato Platter