Get the Recipe: Lemon Risotto with Shiitake Mushrooms
This lemon risotto with mushrooms is a great meatless main dish or a perfect side dish for grilled chicken, shrimp or fish.
Ingredients
- 3 Tablespoons butter
- 1 small shallot, finely diced or 2 Tbsp. onion
- 1 cup arborio rice
- 1/4 cup white wine
- 4 cups chicken broth
- 1-2 teaspoons lemon zest
- 2 Tablespoons freshly squeezed lemon juice
- 1/3 cup freshly grated Parmesan, packed
For topping:
- A couple of handfuls of baby arugula
- Salt and pepper, to taste
- 10 shiitake mushrooms, stem removed and sliced
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- Lemon zest, for garnish
Instructions
- 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.
Notes
This will serve 2 as a main dish or 4 as a side dish. Can be doubled or tripled, as needed.
You can use any type of mushroom if shiitake mushrooms aren't available.
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!
Serving: 1serving, Calories: 548kcal, Carbohydrates: 63g, Protein: 16g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 400mg, Potassium: 531mg, Fiber: 3g, Sugar: 3g, Vitamin A: 555IU, Vitamin C: 5mg, Calcium: 158mg, Iron: 4mg
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