Rich and creamy, this smooth Italian dish is such a charming and easy recipe. Pesto and lemon risotto with grilled mushrooms is a simple and satisfying showstopper that requires little effort.
Serves 4
Ready in 35 minutes
Per serving:
432kcals
15.9g fat (6.2g saturated)
12.7g protein
59.3g carbs
3.3g sugar
1.2g salt
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.
© delicious. magazine
the wine has to be an Italian white – try premium Soave, which has a light herby note.
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