Pesto and lemon risotto with grilled mushrooms

Pesto and lemon risotto with grilled mushrooms
  • Serves icon Serves 4
  • Time icon Ready in 35 minutes

Hey pesto! Serve magical mushrooms with this light risotto recipe.

Nutrition: per serving

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

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

Method

  1. Heat the oil in a large frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes.
  2. 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.
  3. 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.
  4. Stir in the lemon zest and half the pesto and cook for 1 minute.
  5. Remove from the heat, stir in the grated Parmesan and season to taste.
  6. 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.
  7. Divide the mushrooms and risotto between 4 shallow bowls. Serve with Parmesan shavings and lemon wedges to squeeze over.

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