It’s the first full week of spring and my mint plant is blooming the prettiest Chartreuse green leaves. These gorgeous green leaves are inspiring a constant stream of recipe ideas like this Lemon Risotto with Crispy Mushroom and Mint Gremolata.
I adore adding fresh mint to my recipes and I often add it to my quinoa salads, cucumber and papaya salsa, and even a few stir fry recipes. And now mint has made it’s way into my lemon risotto with a crispy mushroom and mint gremolata.
Mixing fresh herbs with sautéed mushrooms compliments a dish and gives it a little extra something special. I like to combine fresh mint, parsley and basil in my gremolata because each of those herbs play so well together. Not to mention, the herbs compliment the lemon risotto so beautifully you’d think they were made for each other.
This lovely recipe is bright with flavor but still comforting in texture. Lemon risotto with crispy mushroom and mint gremolata highlights the dawn of a new season with a playful twist of fresh ingredients.
This is a short, although delicious, post today but I’ll be back soon with more tempting recipes from a new kitchen!
Delicious Wishes and Loads of Love,
- 2 tablespoons ghee or extra virgin olive oil
- 1/2 - 3/4 cup diced yellow onion (about 1/2 of a large onion)
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4-5 cups warm vegetable broth (I like a creamy risotto so I use extra broth)
- 1/4 cup grated parmesan cheese
- 1 medium lemon zested
- Salt and pepper to taste
- 1-2 tablespoons extra virgin olive oil
- 2 cups sliced assorted seasonal mushrooms
- 1 clove garlic, minced
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- 1/2 tablespoon chopped fresh parsley
- A squeeze of fresh lemon
- Salt and pepper to taste
To make the risotto add 2 tablespoons of ghee or olive oil to a large pot over medium heat. Add the diced onions and sauté until tender, about 2-3 minutes.
Add the rice and stir for one minute longer. Add ½ cup dry white wine and stir until absorbed, about 1 minute.
Next, stir in 1 cup of the warm broth and simmer until it’s absorbed, stirring frequently. Continue to add 1/2 cup of broth at a time, stirring often and allowing each addition of broth to be absorbed before adding the next 1/2 cup. Cook for about 20-30 minutes or until the rice is almost tender, al dente.
When the risotto is done, take it off the heat and stir in the Parmesan cheese and lemon zest. Season to taste with salt and pepper.
To make the gremolata, heat a skillet over medium heat and add the olive oil. When the oil is hot add the mushrooms and saute until slightly browned and a little crispy. Then stir in the minced garlic, fresh chopped herbs and squeeze of lemon. Take the skillet off the heat and season to taste with salt and pepper.
To serve the risotto, ladle risotto into individual bowls or one large serving bowl. Top the lemon risotto with the crispy mushroom and mint gremolata and serve with additional grated parmesan cheese.