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Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Meyer Lemon and Mushroom Risotto

Julie Deily · 42 Comments

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Meyer Lemon and Mushroom Risotto

Meyer lemons, oh how I love thee. It's so sad that Meyer lemon season is coming to a close this year. If you have any or get a chance to get your hands on some, make this risotto! It's so easy and I love the combination of mushrooms and the lemons!

Meyer Lemon and Mushroom Risotto

First roughly chop your mushrooms.

Meyer Lemon and Mushroom Risotto

How to sauté the perfect mushrooms

I learned this from a family friend when I was a kid, she always sautéed mushrooms in butter and soy sauce! It's magical.

Meyer Lemon and Mushroom Risotto

When cooking your mushrooms, you'll notice a lot of water accumulates into your pan. Just stir and keep cooking, the moisture will evaporate off.

Meyer Lemon and Mushroom Risotto

And then you're left with this.

Meyer Lemon and Mushroom Risotto

And then you can brown them. And all done. Depending on how much mushrooms you're doing, it will take 8 to 10 minutes or more to sauté them!

Meyer Lemon and Mushroom Risotto

Remove the mushrooms and then start on the risotto.

Meyer Lemon and Mushroom Risotto

Add 1/4 to 1/3 of chicken broth or vegetable broth to the arborio rice until it's absorbed. Continue to stir the rice constantly.

Meyer Lemon and Mushroom Risotto

This is comfort food.

Meyer Lemon and Mushroom Risotto

I was fortunate to participate in a Pinterest photo contest for the new color –  Le Creuset Quince carried exclusively by Williams-Sonoma. Don't you love the bright yellow collor? I was given the Le Creuset Signature Braiser — and I love the size of it. And the wide handles. I didn't win the contest but I I get to keep the braiser! 🙂

Meyer Lemon and Mushroom Risotto

Easy recipes are my forté and it was obvious for me to combine my love of Meyer lemons and mushrooms! Hope you enjoy this dish if you make it!

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Meyer Lemon and Mushroom Risotto
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Meyer Lemon and Mushroom Risotto Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Sautéed Mushrooms

  • 1 Tablespoon salted butter
  • 2 teaspoons soy sauce
  • 10 ounces white button mushrooms, sliced (about 4 1/2 cups)
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 2 1/2 Tablespoons onion, chopped finely (about 1/4 onion)
  • 2 cups arborio rice
  • 6 to 8 cups low sodium chicken broth, about 3 to 4 cans
  • 2 Tablespoons Meyer lemon zest, from about 2 Meyer lemons
  • 2 1/2 Tablespoons Meyer lemon juice
  • grated Parmesan cheese for serving

Instructions

How to Sauté Mushrooms

  • Add 1 Tablespoon of salted butter and 2 teaspoons of soy sauce to a Le Creuset braiser or a large non-stick skillet. Turn heat to medium and add mushrooms. Cook for about 8 to 10 minutes, juices will be released but cooking will not be complete until all juices are gone. Remove mushrooms from braiser and set aside.
  • Add chicken broth to a medium sized pot and bring to a boil then lower heat and allow broth to simmer.
  • Melt 4 Tablespoons unsalted butter and heat olive oil in braiser. Add onions and cook until translucent for about 3 to 4 minutes. Add rice stir. Allow butter and onions to coat the rice. Add 1/2 to 1/3 cup of chicken broth at a time, stir with rubber spatula or wooden spoon and allow the rice to absorb the chicken broth. Continue doing this until the rice is the right consistency, the inside will be al dente and the outside will be a little creamy. You may not need all of the chicken broth.
  • Mix in mushrooms, lemon zest and lemon juice. Add salt and peper if needed. Top with Parmesan cheese and serve immediately.

Notes

From The Little Kitchen
Meyer Lemon and Mushroom Risotto
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Other Meyer Lemon Risotto recipes:

Meyer Lemon Risotto from Simply Recipes
Meyer Lemon Risotto from 101 Cookbooks

Disclosure: I was given a braiser by Le Creuset for the purpose of participating in a photo contest. I was not required to post about it and I only share with you my honest opinions. There are affiliate links in this post.

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Brandy says

      Funny thing is I am not a huge mushroom fan, however, when I try things like this I end up liking them. So I will have to give this recipe a whirl!

      Reply

    21. [email protected] says

      Thanks for the tip about sauteing mushrooms in soy sauce – I usually go with a mix of butter and olive oil with a good twist of fresh ground pepper but I guess the soy is richer and less calorific (?)! I’ll give it a try.

      Reply

    23. Sydney @ Crepes of Wrath says

      Le Creuset knows what’s up. I can only buy their pans now because enameled cast iron can do no wrong! Your mushrooms are perfectly cooked. It is super important to me to have nicely browned mushrooms, so I would probably eat half of that dish all on my own!

      Reply

    27. Wendy says

      Risotto may take a while to make, but it is so worth it. The flecks of lemon zest in your risotto make the whole dish pop. It looks like a contest winner to me! I know it will be a winner at my house. Thanks.:)

      Reply

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