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.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat the vegetable broth in a small saucepan over low heat and keep it warm throughout the cooking process.

Step 2

In a large skillet or heavy-bottomed pot, heat the olive oil and butter over medium heat.

Step 3

Add the finely chopped onion to the pan and sauté for 3-4 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and sauté for an additional 30 seconds, until fragrant.

Step 5

Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and softened.

Step 6

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.

Step 7

Pour in the white wine and stir continuously until it is mostly absorbed by the rice.

Step 8

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.

Step 9

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.

Step 10

Remove from heat and let the risotto rest for 1-2 minutes before serving.

Step 11

Serve warm, garnished with additional parsley or Parmesan cheese if desired.

Nutrition Facts

Serving size	(2348.0g)

Amount per serving	% Daily Value*
Calories	1296.2

Total Fat 66.5g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102mg	0%
Sodium 8717.1mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 9.8g	0%
Total Sugars 17.6g
Protein 36.0g	0%

Vitamin D 22.7IU	0%
Calcium 625.5mg	0%
Iron 4.8mg	0%
Potassium 2148.8mg	0%

*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.

Source of Calories

Fat: 48.2%

Protein: 11.6%

Carbs: 40.2%