no stir pesto risotto with butter roasted mushrooms and chickpeas
A fresh springtime take on a classic creamy rice.
Ingredients
- 1 can chickpeas, drained
- 2 cups shiitake mushrooms, roughly torn
- 2 tbsp fresh oregano, chopped
- 8 cloves garlic
- 4 tbsp butter
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1 1/2 cups short grain rice
- 1/3 cup grated fresh parmesan cheese
- 1/3 cup pesto, homemade or store bought
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Heat the broth in a small saucepan over medium-low heat until steaming. Do not boil.
- Smash 4 of the garlic cloves and toss with 2 tablespoons olive oil, the chickpeas, mushrooms, 1 tablespoon of oregano, salt, and pepper. Spread onto the baking sheet.
- Roast for 10 minutes. Arrange 2 tablespoons of thinly-sliced butter over the mushrooms and chickpeas. Increase the oven temperature to 450 and roast an additional 5-10 minutes until crispy and golden. Set aside.
- Melt remaining 2 tablespoons of butter in a large pot over medium heat. Mince the other 4 cloves of garlic and stir with 1 tablespoon of oregano for 1-2 minutes until fragrant. Pour in the rice and toast for 3-4 minutes, then add the white wine and simmer until absorbed by the rice, about 3-4 minutes longer.
- Pour in 3 cups of the hot broth and simmer, covered, for 15 minutes until the rice is softened. Stir in 1/2 cup of broth, the parmesan, and pesto. If needed, add the remaining broth to loosen the sauce.
- Divide into bowls and garnish with the chickpeas and mushrooms along with fresh chopped basil, as desired.
Notes
*To store: Components keep well, covered, in the fridge for up to 5 days.
*Rice: I like using arborio or sushi-grade rice. Long grain rices don't work well with risotto.