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Mushroom and Lemon Risotto for Meatless Mondays

Mushroom and Lemon Risotto for Meatless Mondays

Posted on
April 15, 2012
by zirkie

I have made Risotto before, without much success. At one stage I really thought that making risotto is way too much effort and I could not understand the hype surrounding this! Well, that was until I have recently eaten a vegetarian risotto at the River Garden restaurant at Lourensford.

The risotto was extremely nice and I decided I just have to master this. I have tried a couple of times before mine tasted almost as good. I have realized that making risotto is like learning to ride a bicycle. It takes some time and practice but once you have mastered the technique it is quite an easy thing to do.

I think the most important thing to remember when making risotto is that you have to use the correct type of rice; Arborio rice is perfect. The next important thing is that it needs your full attention and you must stir and add liquid all the time!

This risotto is really delicious and can be served as a vegetarian meal or as a side dish.

delicious risotto with mushrooms and lemon

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

800ml vegetable stock

2 cloves of garlic, minced

45ml olive oil

15ml butter

1 onion, finely chopped

250g brown mushrooms, cleaned and chopped

300ml Arborio rice

5ml nutmeg

60ml dry white wine

rind of one lemon

salt and black pepper

 chopped fresh coriander or basil leaves to garnish

Heat the vegetable stock and add the minced garlic.

Heat the oil and butter in a heavy-based saucepan and add the onion and sauté until golden brown.

Add the mushrooms and cook briefly and then add the rice and nutmeg. Stir with a wooden spoon until coated with the oil mixture.

Add the dry white wine and cook until absorbed.

Add the vegetable stock, 60ml at a time, and stir until the stock is absorbed before adding the next 60ml. The whole process takes about 30 minutes.

Add the lemon rind and season with salt and pepper and remove from the heat.

Garnish with the freshly chopped coriander or basil leaves. Leave to stand, covered for 2 minutes before serving.

 

Related posts:

Mushroom Pot pies for Meatless Mondays Aubergine and bocconcini salad for meatless Mondays Cream of rocket soup for Meatless Mondays Vegetarian Wreath for Meatless Mondays! Baked Brinjals for Meatless Mondays!
Meatless MondaysRiceSide DishVegetarian tags: lemon / Lourensford wine estate / Meatless Mondays / mushroom and lemon risotto / mushrooms / pinkpolkadot / recipe / rice / Risotto / risotto recipe / Side dish / vegetarian meal

18 Responses

  1. Sonel April 16, 2012 at 12:11 am

    Hmmmm..mmmm! That looks sooooo delicious! It’s past 12 here at night and you’re making me hungry. Not fair! LOL! One day I will try this recipe but I am sure it’s not going to be as delicious as the dish you made on that gorgeous photo. 🙂 Thanks for sharing hon. 🙂
    *hugs*

    Reply
    • pinkpolkadotfood April 17, 2012 at 5:46 pm

      My pleasure!

      Reply
  2. Tandy April 16, 2012 at 10:18 am

    glad you got it to work! I love risotto 🙂

    Reply
    • pinkpolkadotfood April 17, 2012 at 5:47 pm

      Me too! 🙂

      Reply
  3. thecompletecookbook April 16, 2012 at 10:50 am

    Looks and sounds fabulous.
    🙂 Mandy

    Reply
    • pinkpolkadotfood April 17, 2012 at 5:47 pm

      Thanks!

      Reply
  4. Roly April 16, 2012 at 9:13 am

    I love a well made risotto but my chefs evidently require more practice 🙂

    Reply
    • pinkpolkadotfood April 17, 2012 at 5:46 pm

      It can only be succesful after a lot of practice!

      Reply
  5. adinparadise April 16, 2012 at 12:32 pm

    Looks and sounds scrumptious, PPD. I’ve made risotto……..ONCE. I seemed to be standing and stirring for such a long time, that I didn’t make it again. I do love it though, and may well give yours a try, as I love mushrooms. 😉 xxx

    Reply
    • pinkpolkadotfood April 17, 2012 at 5:48 pm

      Once you get the hang of it, it is quite easy!

      Reply
  6. rondomtaliedraai April 16, 2012 at 5:12 pm

    Alles met rys is vir my lekker. Ek moes dalk ‘n Chinees gewees het!

    Reply
    • pinkpolkadotfood April 17, 2012 at 5:48 pm

      Ek is ook lief vir rys!

      Reply
  7. Choc Chip Uru April 18, 2012 at 12:50 pm

    This risotto looks fantastic! I love the flavours and presentation 😀

    Cheers
    Choc Chip Uru

    Reply
  8. Karen April 18, 2012 at 3:34 pm

    The lemon zest must add a nice freshness to the risotto.

    Reply

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