Recipes

Pesto Lemon Risotto & Grilled Mushrooms

Pesto and lemon risotto with grilled mushrooms is a simple and satisfying dish.

Servings: 4
Preparation: 35 min

Ingredients:
1 Tbsp olive oil, 1 onion, finely chopped, 10 oz arborio risotto rice, good splash of white wine, 3.5 cups fresh, hot vegetable stock, finely grated zest of 1/2 lemon, plus wedges to serve, 4 Tbsp Anne’s Asian Pesto, 1.5 oz vegan Parmesan alternative (this dish is also delicious without it), 8 large field or flat chestnut mushrooms

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 slowly, 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 Parmesan alternative (this dish is also delicious without the Parmesan alternative) 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 lemon wedges to squeeze over.

posted by: Katrin, 2008-12-02

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