Oven-baked mushroom risotto with pesto

The oven does all the hard work when you make this creamy baked mushroom risotto. Serve with homemade chive pesto for a delicious vegetarian dinner.



Note: + 5 mins standing time

1h 10m


  • 1 tbs olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 small fennel, thinly sliced
  • 1 brown onion, thinly sliced
  • 1 garlic clove, crushed
  • 200g brown mushrooms, thickly sliced
  • 20g dried porcini mushrooms
  • ½ cup (125ml) dry white wine
  • 2 cups (400g) arborio rice
  • 4 cups (1L) vegetable or chicken stock
  • ½ cup (40g) finely grated parmesan
  • ½ cup (125g) mascarpone

Chive pesto

  • 60g pkt Coles Australian Baby Rocket
  • ¼ cup finely chopped chives
  • 1 garlic clove, crushed
  • ¼ cup (20g) finely grated parmesan
  • ¼ cup (35g) slivered almonds, toasted
  • ⅓ cup (80ml) olive oil



Preheat oven to 150°C. Heat half the oil in a flameproof casserole pan over medium heat. Add leek, fennel, onion and garlic and cook, stirring, for 5 mins or until onion softens. Transfer to a bowl.


Heat remaining oil in the pan. Add brown mushroom and cook, stirring, for 2-3 mins or until light golden. Remove from heat. Stir in the onion mixture, porcini mushrooms, wine, rice and stock.


Cover and bake for 1 hour or until rice is tender and liquid is almost absorbed. Set aside, covered, for 5 mins.


Meanwhile, to make the chive pesto, process the rocket, chive, garlic, parmesan and almond in a food processor until finely chopped. With the motor running, add the oil in a thin, steady stream until combined. Season.


Stir the parmesan and half the mascarpone into the risotto. Divide the risotto among serving bowls. Top with remaining mascarpone and chive pesto.

Dietary Information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.