When you need a cozy dish that still feels kinda fancy, this creamy mushroom lemon risotto hits every note. Earthy mushrooms, zingy lemon and just the right amount of creaminess all come together in one dreamy bite. It’s the kind of meal that makes you pause mid-fork and go mm yes please.
You don’t need a dinner party as an excuse to make risotto. This one’s just as great for a quiet weeknight when you wanna treat yourself to something warm and satisfying. And guess what? It’s not hard to pull off. A little stirring and patience is all it takes.
The combo of mushrooms and lemon gives it a balance that feels indulgent without being heavy. Plus there’s Parmesan. And garlic. And wine. You see where we’re going here. Comfort food with a little flair.
Wanna take it up a notch? Swirl in some truffle oil or throw in sautéed zucchini. It turns this humble bowl into a full-on restaurant moment right in your kitchen.
Why You’ll Love This Recipe
This risotto checks all the right boxes and then some. Whether you’re feeding picky eaters or making something just for you, it fits the vibe every time.
- Quick enough: ready in about 40 minutes start to finish
- Budget-friendly: pantry staples plus a few fresh adds
- Crowd-pleaser: earthy, zesty and super creamy
- Versatile: easy to mix it up with swaps or add-ons
- Comforting but fresh: perfect for any season
- Gluten-free: no fuss or extra steps
It’s one of those recipes you’ll wanna keep in your back pocket for when you’re craving something cozy but not too heavy.
Perfect Mushroom Lemon Risotto
This mushroom lemon risotto is a creamy, dreamy dish that combines the earthiness of mushrooms with the bright zing of lemon. It’s rich yet light, satisfying yet refreshing, making it a perfect meal for any occasion.
Infused with aromatic herbs and finished with a sprinkle of Parmesan cheese, this risotto will transport your taste buds to an Italian trattoria.
Try also this delicious easy gnocchi dinner!
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the sliced mushrooms and cook until they are soft and browned.
- Stir in the Arborio rice, allowing it to toast for a couple of minutes until it becomes slightly translucent.
- Pour in the white wine, stirring until it’s mostly absorbed by the rice.
- Ladle in warm broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next one. This process will take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the lemon juice, lemon zest, and grated Parmesan. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley and additional Parmesan if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 45g
Ingredient Substitutions
No stress if you’re missing something or working around dietary stuff. This risotto is flexible and still turns out super flavorful.
- Rice swap: use orzo or quinoa instead of Arborio
- Mushrooms: button or cremini work great but shiitake or portobello are tasty too
- No wine: sub with a splash of extra broth and a little lemon juice
- Dairy-free: skip the Parmesan or try nutritional yeast
- Butter-free: just add a bit more olive oil
- Extra creamy: stir in a spoon of cream cheese at the end
Use what you’ve got and make it yours. It’s hard to mess up a good risotto.
Storage & Reheating Tips
Leftovers? Lucky you. This risotto stores and reheats like a champ so don’t worry about making a little extra.
Storage:
Scoop any leftovers into an airtight container and pop it in the fridge. It’ll keep well for about 3 to 4 days.
Reheating:
Warm it gently on the stove or in the microwave with a splash of broth or water. Stir often to bring back that creamy texture.
Freezing:
Not ideal. Risotto tends to lose its creamy vibe after thawing. Best to enjoy fresh or within a few days.
Serving Suggestions
This risotto’s got main dish energy but also plays well with others. Keep it simple or dress it up depending on your mood.
Pair it with:
- a crisp green salad
- roasted chicken or grilled shrimp
- garlic bread or a warm baguette
Top it with:
- extra Parmesan
- a drizzle of truffle oil
- fresh herbs like thyme or basil
- sautéed zucchini or asparagus
Make it feel special or keep it low key. Either way, it’s gonna hit the spot.
Mushroom Lemon Risotto
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the sliced mushrooms and cook until they are soft and browned.
- Stir in the Arborio rice, allowing it to toast for a couple of minutes until it becomes slightly translucent.
- Pour in the white wine, stirring until it’s mostly absorbed by the rice.
- Ladle in warm broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next one. This process will take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the lemon juice, lemon zest, and grated Parmesan. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley and additional Parmesan if desired.
PIN THIS CREAMY MUSHROOM LEMON RISOTTO RECIPE FOR LATER!
