lemony mushroom risotto

mushroom risotto

lemony mushroom risotto

Welcome back to Sandtondiet and to this week’s lemony mushroom risotto recipe.

I know that I have posted a risotto recipe before. The original risotto recipe was one that you make in the microwave and not everyone is crazy about using the microwave to cook in. So this lemony mushroom risotto recipe is one that you bake in the oven.

It is an extremely easy recipe but don’t let that fool you. This lemony mushroom risotto recipe is a flavour bomb! It’s made with mushrooms and lemon and is a true delight to eat. The other beauty of this recipe is that it doesn’t need much involvement from you. Simply cook the mushrooms and the oven does the rest for you! This frees you up to carry on with the rest of you day.

I have lots of other quick and easy recipes on my blog. Why not have a look at Gourmet stuffed potatoes for a fabulous family friendly recipe. Or why not try The best one-pot macaroni and cheese for a truly easy midweek meal. I have suggested vegetarian options here There are also plenty options on my website for the meat eaters amongst you so go check out https://www.sandtondiet.co.za for more..

This post also looks great. It has delicious everyday family recipes – https://www.delish.com/cooking/menus/g1478/quick-dinner-ideas/

I hope that you enjoy this lemony mushroom risotto recipe! I would love to see pictures of your cooked masterpieces. Until next time, Leanne xoxo


The worlds best lemony mushroom risotto


2 c Arborio rice
5 1/2 cups boiling vegetable or chicken stock
3/4 cup finely Grated cheese
500g button mushrooms, slice
1 Tbs lemon juice
1 Tbsp olive oil
Pink Himalayan salt to taste
Pepper to taste
Microherbs (optional garnish)




1.Place the risotto rice in an oven proof dish
2.Add the boiling water to the same dish and place it into the oven
3.Bake the rice at 180C for 40 minutes, stirring every now and then
4.At the same time place the mushrooms on a baking tray that has 5.been lined with baking paper
6.Season with the lemon juice, olive oil, salt and pepper
7.Roast the mushrooms in the oven for 45 – 60 minutes or until cooked to your liking

8.remove the mushrooms from the oven and place on top of the risotto to serve






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