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Lemon Risotto with Crispy Mushroom and Mint Gremolata

Lemon Risotto with Crispy Mushroom and Mint Gremolata // the perfect spring meal from Karista's Kitchen

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.

Lemon Risotto with Crispy Mushroom Gremolata // Karista's Kitchen

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,


Lemon Risotto with Crispy Mushroom and Mint Gremolata

Serving Size: serves 4 (recipe can be doubled)

Lemon Risotto with Crispy Mushroom and Mint Gremolata


  • 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.
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    Asparagus and Leek Soup with Crispy Mushroom Gremolata

    Asparagus Leek Soup

    Asparagus Leek Soup with Crispy Mushroom Gremolata

    It’s been a beautiful few days here in the Pacific Northwest.  Unusually warm spring weather brought everyone outdoors, with barbecues grills heavily in use.  It’s just a little exciting when one can grill outside without donning the rain gear.

    In addition to grilling all weekend, I made a big bowl of my Mother in Law’s Macaroni Salad, the Bennett Crew’s favorite.  Along with a dish of my brother’s famous salsa.  Bought three huge jar’s of Woodstock organic pickles (I love chilled pickles on a hot day) and I brought out the pretty glass pitcher for my sweet tea.

    Although we enjoyed our warm and sunny weekend, my chicken gals didn’t enjoy it quite as much.  The hen-house and chicken yard is nicely shaded but that didn’t keep my chicken gals from digging holes everywhere.

    I found Cocoa (my friendliest and bossiest chicken gal) in a hole so deep, all I saw was her head.  It startled me and for a split second; I thought my chicken gal was ill.  Thankfully she popped out of her dirt hole, excited and clucking when she saw me approach the chicken yard.  I’m sure she knew I was bringing freshly dug worms, leftover kale and chard for afternoon treats.

    I can happily say the Bennett Crew did not get freshly dug worms, leftover kale or chard for their afternoon treat.  Nope, much to their delight, they were served Asparagus and Leek Soup with Crispy Mushroom Gremolata.  A flavorsome soup, rich with the flavor of spring asparagus and leeks.

    Although it was warm outside, I served the soup room temperature and it was perfectly delicious.  It’s also delicious served warm, for those cool spring evenings sure to return.

    Delicious Wishes and Loads of Love!


    Asparagus and Leek Soup with Crispy Mushroom Gremolata

    Serves 2

    Can easily be doubled


    1 lb asparagus, trimmed and chopped into 1 inch pieces

    1 ½ cups chopped leek, white and pale green parts only

    1 clove garlic, lightly chopped

    2 tablespoons unsalted butter

    1 ½ cups vegetable broth (for a thinner soup, add additional broth at the end of preparation)

    ½ pint heavy cream

    ½ teaspoon herbs de Provence, crushed between fingers as you’re adding it to the soup

    Squeeze of lemon

    Salt and pepper to taste

    For the Gremolata

    ¼ cup thinly sliced mixed mushrooms (I used chanterelle, cremini and shitake)

    1 tablespoon chopped fresh Italian parsley

    ½ teaspoon lemon zest

    1 tablespoon unsalted butter


    Heat the butter in a medium saucepan or small pot over medium heat and add the leeks and garlic.  Sauté until the leeks are soft and somewhat golden.

    Add the asparagus and the vegetable broth and simmer covered for about 10-15 minutes or until the asparagus is tender.  Puree ¾ of the vegetable mixture in a blender, vitamix or food processor until smooth.  If you want a completely smooth soup go ahead and blend all the vegetables.

    Add the puree back to the pot and then stir in the herbs de Provence crushing it between your fingers as you add it.  Then stir in the heavy cream and just a squeeze of lemon.  Heat the soup on low, without bringing it to a boil or simmer, and then season to taste with salt and pepper.

    Take the soup off the heat and let it sit covered while you prepare the Gremolata.

    In a sauté pan heat the butter and when it’s hot and frothy add the mushrooms.  Let them “toast” in the butter and once they are soft and slightly toasty take the pan off the heat and gently toss with the parsley and lemon.

    Ladle the soup into bowls and garnish with the Mushroom Gremolata.  Serve immediately.

    This soup is lovely served room temperature during the summer months.  Pair with a crisp, dry white wine.