There are so many “secrets” on the subject of risotto. Ours is the ultimate umami flavour of fresh mushrooms. Mushroom & Lemon Risotto is absolute bliss! #mushrooms #easycooking #easyeating #superfood #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #goodfood #blendability #risotto #lemon

Mushroom & Lemon Risotto

Serves 6-8



2 litres mushroom stock

2 tbsp olive oil

2 tbsp butter

1 onion / 2 shallots, finely diced

2 garlic cloves, minced

1 tsp chilli flakes

2 cups arborio rice

250ml dry white wine / a splash of brandy

salt and pepper, to taste

zest of 1 lemon

50g butter, cut into cubes

60g parmesan, finely grated


2 tbsp olive oil

500g mixed fresh mushrooms, sliced

5 sprigs thyme

2 garlic cloves, minced

2 tbsp butter

2 tbsp fresh lemon juice


micro herbs, lemon zest and parmesan shavings


1 Keep the mushroom stock warm in a pot on the stove.

2 For the risotto, heat 2 tbsp olive oil and 2 tbsp butter in a large pot. Add onion and a pinch of salt and cook until the onion is very soft. Add the garlic and chilli flakes and cook until fragrant.

3 Add rice and stir well. Toast the rice until the grains are translucent around the edges and beginning to brown. Add wine and stir until wine is completely absorbed.

4 Reduce heat to medium-low and add the hot mushroom stock one ladle at a time, stirring constantly and allowing the liquid to absorb fully before adding more. Keep adding stock until rice is creamy but remains al dente. Adjust seasoning.

5 Switch off the heat. Stir through the lemon zest. Add the final 50g butter and the parmesan. Stir quickly, place the lid on the pot and leave until ready to serve.

6 For the mushrooms, heat 2 tbsp olive oil in a large frying pan. Add mushrooms and season with salt and pepper. Cook, tossing occasionally, until golden brown and tender.

7 Add thyme, garlic and 2 tbsp butter and cook until garlic softens and butter is golden brown. Remove from heat and add lemon juice. Toss to coat and discard the thyme sprigs.

8 Divide risotto among bowls. Top each with a few spoonfuls of the mushroom mixture. Serve with micro herbs, extra lemon zest and parmesan shavings.