Pesto and lemon risotto with grilled mushrooms recipe
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.
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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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