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Overhead view of sous vide risotto in a bowl and topped with mushroom pesto.

Sous Vide Risotto with Mushroom Pesto

Sous Vide Risotto is ultra creamy with parmesan cheese and a homemade mushroom pesto. Using the sous vide is the easiest way to make risotto!
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 464kcal


Mushroom Pesto:

  • 20 ounces wild mushrooms porcini, shiitake, portabella, etc.
  • 1 garlic clove minced
  • 1 tablespoon brandy
  • ½ teaspoon salt
  • 2 anchovies
  • 1 teaspoon truffle seasoning Sabatino tartufi recommended
  • 4 tablespoons olive oil
  • cup parsley packed


  • Heat a sous vide water bath to 179F degrees.
  • Combine all the risotto ingredients (except the Parmesan cheese) in a vacuum seal bag (or ziplock bag if using the water displacement method, which I recommend for this recipe).
  • Cook for 40 minutes in the sous vide.
  • Pour contents from the bag into a bowl and mix in the Parmesan cheese. Serve topped with mushroom pesto.

Mushroom pesto:

  • Heat a skillet over medium heat and add the mushrooms and salt. Let the mushrooms cook for 4-5 minutes, until they have browned and released much of their liquid.
  • Add the brandy and garlic and cook for about 2 minutes, until the brandy has cooked off.
  • Remove from heat and let the mushrooms cool slightly.
  • Place all the ingredients in a food processor and pulse until finely chopped, but not pureed.
  • Add additional salt to taste and serve over the risotto.


  1. Be sure to remove air from the bag as this keeps bacteria out.
  2. Keep the bag completely submerged in the water. If the bag floats, weigh it down with something heavy or open the bag and release the air.
  3. I prefer the water displacement method for this recipe (see above), which uses a ziplock bag. With all the broth in the bag, I find it easier to remove air from the bag using this method instead of vacuum sealing.  
  4. The risotto will be slightly mushy using this cooking method. Sous vide makes cooking risotto ultra easy, but the final product is slightly mushier. It still tastes amazing!
  5. You can substitute any hard cheese for the Parmesan cheese such as gruyere, romano or asiago.
  6. Risotto is best served immediately. While it can be stored in the fridge and reheated, it's not nearly as good leftover. If you have leftovers, I recommend using it to make these crispy fried risotto cakes.


Serving: 0.5cup | Calories: 464kcal | Carbohydrates: 48g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 12mg | Sodium: 694mg | Potassium: 705mg | Fiber: 3g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 10mg | Calcium: 167mg | Iron: 4mg