Mushroom Risotto with Crispy Garlic, Mozzarella and Pesto
Mushroom Risotto with Crispy Garlic, Mozzarella and Pesto—this dish is an absolute dream. Nothing beats a creamy, garlicky risotto packed with umami-rich mushrooms, and when you top it off with melty mozzarella and a swirl of fresh pesto? Next-level delicious!
Risotto is one of those dishes that seems fancy but is actually super simple—as long as you keep an eye on it. The trick? Taste and test as you go, so it stays creamy yet al dente, not overcooked and mushy.
This time, I used vegetable stock instead of homemade, and while I do prefer the deeper flavour of a homemade broth, sometimes you just need a quick weeknight dinner—and a good stock cube does the job! Instead of white wine, I deglazed the pan with dry sherry, which turned out to be a perfect pairing with the earthy mushrooms.
And then the fun part: leftover pizza toppings turned into risotto magic! I had some mozzarella and pesto in the fridge, and wow—what a combination. The crispy garlic, the melty cheese, the herby freshness of the pesto—this one is definitely staying on my risotto rotation!
Why You’ll Love This Recipe
✔️ Creamy & Comforting – That classic risotto texture with a cheesy, garlicky twist.
✔️ Rich Mushroom Flavour – Earthy, caramelised mushrooms take centre stage.
✔️ Easy But Impressive – Looks fancy, but is simple to make.
✔️ Pesto & Mozzarella Magic – Adds freshness, creaminess, and depth.
✔️ Perfect for Weeknights – Ready in under 45 minutes with minimal effort.
So, if you’re looking for a next-level mushroom risotto, this Mushroom Risotto with Crispy Garlic, Mozzarella and Pesto is a must-try. Let’s get cooking!
More risotto inspiration? What about Wild Garlic and Lemon Risotto or what about Courgette, Lemon, Leek, Mint & Wodka Risotto? Check out my site for more recipes!
Mushroom Risotto with Crispy Garlic, Mozzarella and Pesto
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Loading...Savour the rich flavours of Mushroom Risotto with Crispy Garlic, Mozzarella and Pesto for a delightful weeknight meal.
Ingredients
- 1 tbsp olive oil
- 200g risotto rice
- 1 shallot or small onion, finely chopped
- 1 celery stalk, finely chopped
- 2-3 cloves garlic, finely sliced for risotto
- 2-3 cloves garlic, finely sliced for sautéed mushrooms
- 100g chestnut mushrooms for through the risotto, roughly torn or chopped
- 150g mixed mushroom, roughly torn or chopped
- 1/4 cup white wine or sherry (or leave out if you don't want to use alcohol)
- 1 liter stock (vegetable or chicken stock), you might need less in the end
- 1 handful grated parmesan, ± 80g
- Pepper & Salt
- Toppings (optional)
- 1/2 mozzarella ball, torn
- 2 tbsp pesto, store bought or homemade
- Olive oil to drizzle
Instructions
Prepare the stock in a pan or jug, it needs to be hot.
In a heavy based pan heat the olive oil.
Add the finely chopped onions and sauté for 2 minutes until translucent and fragrant.
Add the garlic and celery and give it a good stir, sauté for 1 minute.
Add the chestnut mushrooms and and give it a good stir, sauté for 2 minute.
Add the rice and stir through, making sure all the rice is covered with the oil, sauté for 1 minute on high heat while you keep stirring.
Deglaze the pan with the sherry or wine and while stirring let the alcohol evaporate.
Add a ladle of stock so the rice mixture is just coved, turn the heat down to medium.
Keep stirring.
In the meantime, in a frying pan or skillet (preferably cast iron) melt some butter and add a drop of olive oil.
When butter is foaming add the garlic and mushrooms. Let sauté in the pan without moving the mushrooms around (see tip in notes). While keeping an eye on the mushrooms continue with the risotto.
As soon as the first ladle of stock has been absorbed by the rice add another ladle and stir.
Repeat this until the rice no longer absorbs any stock, the consistency is nice and juicy and the rice is just cooked (no hard center). I added about 6 ladles of stock, and it took me ± 20 minutes in total to get to the the desired consistency.
In the meantime keep an eye on the mushrooms, when nice and caramelized turn down the heat, season with salt and pepper and stir through the chopped parsley.
When you're happy with the consistency of the risotto, take off the heat and stir through the parmesan until fully absorbed by the sauce.
Taste and season well, now you're ready to plate up. Enjoy!
Notes
When sautéeing mushrooms it's best to not stir them around too much, because they will lose a lot of moisture due to the movement and they will steam rather than get a nice caramelized layer. Once one side has caramelized you can flip them. This way they will keep the moisture in the mushrooms while having an amazingly flavourful outside.
