Pesto and lemon risotto with grilled mushrooms recipe | delicious. magazine
Make the most of field or large flat mushrooms in this light pesto risotto recipe. It's an excellent time to try pesto in a new way, too.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 250g arborio risotto rice
- Good splash of white wine
- 850ml fresh vegetable stock, hot
- Finely grated zest of ½ lemon, plus wedges to serve
- 4 tbsp green or red pesto
- 40g vegetarian Parmesan, grated, plus extra shavings to serve
- 8 large field or flat chestnut mushrooms
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