Risotto Recipe

Risotto Preparation

1. 1

   Make the Pesto

   In a food processor, combine the arugula, walnuts, garlic, olive oil, Parmesan, lemon juice, and salt. Blend until smooth and set aside.

2. 2

   Prepare the Risotto

   In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

3. 3

   Cook the Mushrooms

   Add the chopped mushrooms to the pan and cook until they are soft and browned.

4. 4

   Add the Rice

   Stir in the Arborio rice, cooking for about 2 minutes until slightly translucent.

5. 5

   Add Broth Gradually

   Pour in the vegetable broth one cup at a time, stirring frequently until absorbed before adding more.

6. 6

   Finish the Risotto

   Once the rice is creamy and al dente (about 18-20 minutes), stir in the grated Parmesan cheese, salt, and pepper to taste.

7. 7

   Serve

   Plate the risotto and drizzle with arugula walnut pesto. Garnish with additional grated Romano cheese if desired.