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a fork taking a bite of arugula and basil risotto with sauteed mushrooms
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4.78 from 9 votes

Arugula and Basil Pesto Risotto with Sauteed Mushrooms

Arugula and Basil Pesto Risotto with Sauteed Mushrooms! Risotto is the epitome of Italian home cooking and comfort food. Learn to make this simple pesto risotto with sauteed mushrooms, it's sinful, decadent and very comforting!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: basil pesto risotto
Servings: 6
Calories: 478kcal


For Arugula and Basil Pesto

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

For the risotto

  • 2 tbsp olive oil
  • 2 tbsp butter unsalted
  • 1 small onion
  • cup arborio rice
  • 1 cup dry white wine
  • 5 cups chicken broth low sodium

For the Sauteed Mushrooms

  • 1 tbsp olive oil
  • 4 cups white mushrooms chopped
  • ½ tsp red chili flakes
  • ½ tsp garlic powder
  • salt and pepper to taste


  • 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.
  • In a big pot add the chicken broth and bring to a simmer.
  • 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.
  • 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.
  • Stir in the wine, making sure to scrape any bits from the bottom of the pan if necessary. Cook and stir until most of the wine is absorbed by the rice.
  • Stir in a ladle of broth at a time, cook until most of the broth is absorbed by the rice, and repeat by adding a ladle of broth at a time. The whole process should take about 20 minutes until you run out of broth and the rice should be cooked through.
  • After about 20 minutes of this continuous process, add the pesto to the pan, stir and season with salt and pepper as needed. Set aside.
  • Time to make the mushrooms. In a pan heat the olive oil over medium-high heat. Add mushrooms and all the seasoning. Saute for about 5 minutes or until mushrooms are nice and brown to your liking, stirring occasionally.
  • To serve spoon risotto into serving bowl or plates and top with sauteed mushrooms. Sprinkle with grated Parmesan cheese if desired.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1serving | Calories: 478kcal | Carbohydrates: 49g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 539mg | Fiber: 3g | Sugar: 3g | Vitamin A: 537IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 4mg