WOAH TWO WEEKS IN A ROW!? You’re welcome. Kidding. I should be thanking you for stopping by and checking out this recipe. And I should be thanking you in advance for cooking this Risotto with Mushrooms and Lemon because I’m pretty proud of this one.
If you are new to risotto, I like to think I have made this recipe pretty easy to follow. Just be patient with it and you will be eating a deliciously satisfying meal in no time! If you are still a little weary, I recommend checking out my review for Chicken PandemoniYUM, a Looney Spoons recipe that was a staple in my house growing up. It is a little less complicated than a proper risotto, but is still a super yummy one pan rice dish. If you don’t already have Looney Spoons, as always, I recommend checking out your local library for it. I have said it once, and I will say it again – the library is a great place to find cookbooks.
Another place I am constantly looking for recipes is Bon Appetit magazine. The beauty of BA is that you can find all of their recipes online even if you don’t subscribe to their paper publication. Check out their website here.
The fun thing about The Fancy Napkins’ Risotto with Mushrooms and Lemon is that the possibilities are pretty endless. You can add pretty well any other vegetables you’ve got kicking around such as broccoli, peas and spinach – just make sure you cook off any extra liquid. You can also add leftover chicken that might be in your fridge from last night. Just chop it up nice and small, or shred it and toss it in to heat it. Lastly, before I forget, not that this dish needs it, but I LOVE adding Frank’s Red Hot to it to kick it up a notch.
PS – if you are cooking this in a cast iron pan, add your lemon juice last because you don’t want the acid in there too long cause it isn’t very good for the cast iron. FYI!
Happy cooking!
Risotto with Mushrooms and Lemon
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 1 yellow onion finely diced
- 1 cup arborio rice
- 3 cups chicken or veggie broth, divided
- 1/2 cup dry white wine
- 1 1/2 heaping cups mushrooms sliced
- 1/2 teaspoon ground nutmeg optional
- Ground black pepper to taste
- 1/2 teaspoon dried parsley
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- 1/2 cup grated parmesan cheese
Instructions
- Heat olive oil on medium heat and add garlic
- Cook until fragrant and add onion
- Cook about 5 minutes until onion is translucent
- Turn heat down to medium-low and add rice, stirring to coat
- Allow rice to toast for 5 minutes, stirring once, halfway through
- Increase heat back to medium and add wine, stirring occasionally for about 5 minutes, until pan appears to be dry
- Add 1 cup broth and cook without stirring for 4 to 6 minutes, until the pan is dry. If your rice is stuck to the pan, give it a good scrape to loosen it
- Add 1 cup broth again, stir and let stand for 5 minutes
- Meanwhile, clean and chop your mushrooms, add them to the pan and stir
- Add last cup of broth, nutmeg and ground pepper. Stir and let stand about 6 minutes
- Turn element down to medium-low and add parsley, lemon juice, zest and parmesan cheese. Mix well.
- Turn off the element completely and allow to sit for a couple of minutes before serving
