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Mushroom risotto with walnut pesto

Mushroom risotto with walnut pesto: a real treat for the palate! Savor this delicate and subtle dish, composed of a blend of rice cooked to perfection, delicious mushrooms and woodland herbs that sublimate this dish. The walnut pesto adds a tasty finishing touch, and the whole is perfectly complemented by a light, exquisite seasoning. Eat it for the pleasure of your eyes, palate and mind. Try it now, you won’t regret it!

Une recette proposée par :

  • Food photographer - Céline de Cérou - Food stylist

  • Quantité

    4 people

  • Temps de préparation

    20 minutes

  • Temps de repos

    No

  • Temps de cuisson

    50 minutes

  • Temps total

    1 hour and 10 minutes

Liste des ingrédients

  • 1 bunch flat-leaf parsley
  • 20 g walnut kernels
  • 2 garlic cloves
  • 1 pinch salt

Mushroom risotto with walnut pesto

La recette

Preheat oven to 180°C. Place the rice and vegetable stock in a gratin dish. Mix well and cover with aluminum foil. Bake in the oven for 40 minutes.

Meanwhile, prepare the pesto. Peel and remove the germ from the garlic cloves. Place the garlic cloves, flat-leaf parsley, walnuts and pinch of salt in the bowl of a food processor. Blend until finely chopped, then drizzle in the walnut oil. Reserve the pesto.

Peel and quarter the mushrooms. Heat 1 tbsp. tablespoons of olive oil in a frying pan and brown the mushrooms for about 10 minutes.

Divide the risotto between 4 soup plates, along with the mushrooms. Serve piping hot with walnut pesto.

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