Creamy Mushroom Lemon Risotto Recipe - DELICIOUS!

Craving a comforting dish that elevates the everyday? This creamy mushroom lemon risotto is your answer! Imagine the rich umami flavors of mushrooms dancing with a hint of bright lemon zest, creating a savory masterpiece.

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Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this mushroom risotto meal will not disappoint.

This recipe offers the versatility to explore variations such as mushroom risotto orzo and mushroom risotto quinoa, making it a delightful option for different dietary preferences.

If you’re feeling adventurous, consider adding a touch of truffle oil or sautéed zucchini for an extra layer of flavor, turning your dish into a gourmet experience.

Risotto is often seen as an indulgent dish, but with this recipe, you’ll find that it’s an achievable delight that brings warmth to any table. The key to a perfect risotto is patience and a bit of love — your efforts will be rewarded with a creamy, luxurious result!

Contents

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 dinner lemon zucchini noodles!

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.