Meyer Lemon Risotto with Arugula And Shiitake Mushrooms
Prep Time: 5minutes
Cook Time: 25minutes
Total Time: 30minutes
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.
1Tbsp.Meyer lemon zest
2Tbsp.freshly squeezed Meyer lemon juice
1/3cupfreshly grated Parmesanpacked
A couple of handfuls of baby arugula
Salt and pepperto taste
10shiitake mushroomsstem removed and sliced
Meyer Lemon zestfor 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!