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Pesto and lemon risotto with grilled mushrooms

Name: Pesto and lemon risotto with grilled mushrooms
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 250g arborio risotto rice; Good splash of white wine; 850ml fresh vegetable stock, hot; Finely grated zest of ½ lemon, plus wedges to serve; 4 tbsp green or red pesto; 40g vegetarian Parmesan, grated, plus extra shavings to serve; 8 large field or flat chestnut mushrooms

By: Delicious. food team

Published: 31 Mar 05
Updated: 17 Apr 24

Pesto and lemon risotto with grilled mushrooms

Hey pesto! Make the most of field or large flat mushrooms in this light risotto recipe. It’s an excellent time to try pesto in a new way, too.

Easy
April 2005

Test kitchen approved

Serves 4
Ready in 35 minutes

Hey pesto! Make the most of field or large flat mushrooms in this light risotto recipe. It’s an excellent time to try pesto in a new way, too.

Vegetarian recipes

Nutrition: per serving

Calories: 432kcals
Fat: 15.9g (6.2g saturated)
Protein: 12.7g
Carbohydrates: 59.3g (3.3g sugars)
Salt: 1.2g

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Ingredients

1 tbsp olive oil
1 onion, finely chopped
250g arborio risotto rice
Good splash of white wine
850ml fresh vegetable stock, hot
Finely grated zest of ½ lemon, plus wedges to serve
4 tbsp green or red pesto
40g vegetarian Parmesan, grated, plus extra shavings to serve
8 large field or flat chestnut mushrooms

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Method

Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes.
Add the rice, stir for 1 minute, then pour in the wine and bubble until evaporated. Add half the stock and simmer, stirring occasionally, for about 8 minutes, until most of the stock has been absorbed.
Add the remaining stock and repeat, cooking for a further 10-12 minutes, until the rice is cooked but still has a slight bite to it.

Stir in the lemon zest and half the pesto and cook for 1 minute.
Remove from the heat, stir in the grated Parmesan and season to taste.
Meanwhile, preheat the grill to high. Place the mushrooms in a grill pan, dot with the remaining pesto and season. Grill for 5 minutes until tender.
Divide the mushrooms and risotto between 4 shallow bowls. Serve with Parmesan shavings and lemon wedges to squeeze over.