A perfect meatless main dish, lemon Parmesan risotto is topped with pan-fried shiitake mushrooms. Would also be a great side dish for grilled chicken, shrimp or fish.

Meyer Lemon Risotto with Arugula and Shiitakes

Risotto is one of my favourite ways to enjoy a meatless meal and lemon risotto is one of my favourites. With Meyer lemons currently in season, they were my choice this time around. To make it a little “meatier”, I added a some pan-fried shiitake mushrooms and for a little green, some wilted arugula.

While risotto does require some attention, it really doesn’t require constant attention. Regular stirring is sufficient. No need for constant stirring. Be sure to taste at the end and add salt, pepper and maybe a touch more lemon juice, if needed.

Cook’s Notes

You can certainly make this risotto with regular lemons, as well, if you can’t find Meyer lemons. Spinach could also be substituted for the arugula. Make this dish gluten free by using gluten free chicken broth or vegetarian by using vegetable broth instead of chicken.

Likewise, you can use any type of mushroom that you have on hand or enjoy.

This risotto recipe will serve 2 as a meatless main dish, or 4 or a side dish. It’s perfect as a side for grilled chicken, shrimp or fish.

Meyer Lemon Risotto with Arugula and Shiitakes

meyer lemon risotto in bowl with pea shoots

Get the Recipe: Meyer Lemon Risotto with Arugula And Shiitake Mushrooms

A great meatless main dish or a perfect side dish for grilled chicken, shrimp or fish. You can make this with regular lemons, as well. This recipe will serve 2 as a main or 4 as a side dish.
5 stars from 1 rating
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 2 servings


  • 3 Tbsp. butter
  • 1 shallot, finely diced
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 4 cups chicken broth
  • 1 Tbsp. Meyer lemon zest
  • 2 Tbsp. freshly squeezed Meyer lemon juice
  • 1/3 cup freshly grated Parmesan, packed
  • A couple of handfuls of baby arugula
  • Salt and pepper, to taste
  • 10 shiitake mushrooms, stem removed and sliced
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • Meyer Lemon zest, for garnish


  • In a medium saucepan, heat broth over medium heat until steaming.
  • In a large frying pan, over medium heat, melt 3 Tbsp. butter. Add shallot and cook, stirring, until softened. Add rice and stir, until coated in butter, about 45 seconds. Add the wine and cook, stirring, until the alcohol smell burns off, about 1 minutes. Add one ladle-full of the warm chicken broth and cook, stirring regularly, until the broth disappears. Add another ladle-full and continue cooking, adding ladles of broth as it disappears, until all the broth is gone.
  • Meanwhile, in another frying pan over medium heat, melt 1 Tbsp. butter. Add 1 Tbsp. olive oil, then add the mushrooms. Cook, stirring regularly, until golden brown. Keep warm over low heat.
  • When the risotto is almost cooked (when adding the last ladle-full of broth) add the lemon zest, lemon juice and Parmesan. Stir to combine. Add the arugula and cook, stirring, until wilted. Taste risotto and add salt and freshly ground pepper, as needed.
  • Spoon risotto onto plates or shallow bowls. Top with warm shiitakes and a bit of lemon zest.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Cuisine: American
Course: Main Course
Author: Jennifer
Calories: 781kcal, Carbohydrates: 89g, Protein: 16g, Fat: 37g, Saturated Fat: 19g, Cholesterol: 74mg, Sodium: 2208mg, Potassium: 727mg, Fiber: 4g, Sugar: 3g, Vitamin A: 870IU, Vitamin C: 33.9mg, Calcium: 231mg, Iron: 5.7mg
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