Mushroom Lemon Risotto
Elevate your weeknight dinner game with this luxurious Mushroom Lemon Risotto—a creamy, restaurant-worthy dish that's bursting with flavor. Tender Arborio rice is slowly simmered in a rich broth, infusing every grain with velvety texture. Earthy mushrooms add a savory depth, while a vibrant splash of lemon juice and zest provides a refreshing, citrusy twist. Finished with a generous handful of grated Parmesan and a sprinkle of fresh parsley, this risotto strikes the perfect balance of indulgence and zest. With simple instructions and a 50-minute total prep-and-cook time, this elegant dish is ideal for entertaining or treating yourself to a gourmet meal at home. Keywords: mushroom risotto, creamy risotto recipe, easy lemon risotto, Arborio rice recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 1 medium White onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 12 ounces Button mushrooms (or cremini mushrooms)
- 0.5 cups Dry white wine
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 0.75 cups Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat and keep warm throughout the cooking process.
Finely mince the onion and garlic. Clean the mushrooms and slice them thinly.
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook for about 3-4 minutes until they become translucent.
Add the garlic and mushrooms to the skillet. Sauté for 5-6 minutes until the mushrooms release their moisture and are golden brown.
Stir the Arborio rice into the skillet and cook for 1-2 minutes, allowing the grains to toast slightly and absorb some of the flavors.
Deglaze the pan by adding the dry white wine. Stir continuously, allowing the wine to reduce completely.
Begin adding the warm stock, one ladle at a time. Stir frequently, letting the rice absorb the liquid before adding the next ladle. Continue this process for 20-25 minutes, or until the rice is tender and creamy but still has a slight bite in the center.
Once the rice is cooked, reduce the heat to low and stir in the butter, grated Parmesan cheese, lemon juice, and lemon zest. Mix well to combine and season with salt and black pepper to taste.
Serve the risotto immediately, garnished with fresh parsley and an additional sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 7375 mg | 321% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 15.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2126 mg | 164% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1973 mg | 42% | |
*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.
