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Arugula and Basil Pesto Risotto with Sauteed Mushrooms

Joanna Cismaru, Jo Cooks
  • 50 minutes
  • Serves 6

INGREDIENTS

4 cloves

garlic

1 cup

basil

2 cups

baby arugula

1/4 cup

olive oil

1/4 cup

walnuts

salt and pepper

2 tbsp

olive oil

2 tbsp

butter (unsalted)

1

small onion

1 1/2 cups

arborio rice

1 cup

dry white wine

5 cups

chicken broth (low sodium)

1 tbsp

olive oil

4 cups

chopped white mushrooms

1/2 tsp

red chili flakes

1/2 tsp

garlic powder

salt and pepper