Lemon and Mushroom Risotto
Brighten up your dinner table with this creamy and zesty Lemon and Mushroom Risotto, a perfect balance of comforting flavors and vibrant citrus notes. Made with tender Arborio rice, golden sautéed mushrooms, and a hint of dry white wine, this risotto is elevated by the refreshing zing of lemon zest and freshly squeezed lemon juice. The recipe combines the richness of Parmesan cheese with the warmth of homemade vegetable broth, resulting in a silky, restaurant-quality dish that's surprisingly simple to prepare. Ready in just under an hour, this risotto is an elegant choice for weeknight meals or special occasions. Garnish with fresh parsley and a sprinkle of extra Parmesan for a dish that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces White mushrooms, sliced
- 6 cups Vegetable broth, warmed
- 0.5 cups Dry white wine
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable broth in a small saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat.
Add the finely chopped onion to the pan and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and sauté for an additional 30 seconds, until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and softened.
Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and coated in the oil and butter.
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Repeat this process until the rice is creamy and cooked al dente, which should take about 20-25 minutes.
Once the rice is cooked, stir in the lemon zest, lemon juice, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Remove from heat and let the risotto rest for 1-2 minutes before serving.
Serve warm, garnished with additional parsley or Parmesan cheese if desired.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
