Risotto ai Funghi & Pesto di Pistacchi
recipe

A delicious mushroom risotto topped with pistachio pesto

Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 300 g Arborio rice
- 1 l mushroom broth
- 200 g fresh wild mushrooms (e.g., chanterelles or porcini)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100 ml white wine
- 50 g grated Parmesan cheese
- 3 tbsp olive oil
- Salt and pepper to taste
- Pistachio pesto (store-bought or homemade)

Instructions:

1. Heat the mushroom broth in a pot and keep it warm throughout the cooking process.
2. In a large skillet, heat the olive oil. Add the chopped onion and garlic, and sauté until soft.
3. Add the Arborio rice and cook briefly until the rice becomes slightly translucent.
4. Pour in the white wine and stir until absorbed by the rice.
5. Gradually add the hot mushroom broth one ladle at a time, stirring until the liquid is absorbed before adding more. Continue until the rice is al dente (about 18-20 minutes).
6. Once the rice is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, salt, and pepper to taste. Mix well.
7. Serve the risotto on plates and spoon the pistachio pesto on top. Garnish with fresh herbs if desired.
Enjoy your delicious and creamy risotto!
Nutritional Information (per serving):
- Calories: 400
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 3 g
- Sodium: 500 mg

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