This lemon-basil mushroom risotto is a perfect spring side dish. Herby, bright, creamy, and rich, it pairs beautifully with roasted chicken or with baked fish.
This lemon-basil mushroom risotto makes for a perfect spring side dish.
The combination of bright, herby flavors with savory mushrooms and creamy rice makes for a dish you’ll want to eat all through spring and summer. This lemony risotto pairs so nicely with your favorite protein, like grilled chicken, baked fish, or sautéed shrimp.
Mushroom risotto is one of my favorite side dishes, and I’ve made many iterations of it on my site, like my mushroom-taleggio risotto or my vegan mushroom risotto.
This version pairs bright, herby lemon and basil with a rich, savory mushroom risotto, making it a perfect choice for a comforting spring side dish.
How to make lemon-basil mushroom risotto
What you need
You only need a few ingredients for this simple side dish.
- Onions, garlic, and mushrooms: The base of this risotto is just a simple yellow onion, minced garlic, and mixed mushrooms. I used cremini and oyster mushrooms, but try it with shiitake or maitake mushrooms. You could also make this with leeks or green garlic if it’s in season!
- Carnaroli rice: You can use carnaroli rice or arborio rice for risotto.
- Chicken stock: I use chicken stock because I like the flavor, but if you are vegetarian, you can use mushroom bouillon, water, or vegetable stock.
- Fresh basil: You’ll need a big handful of fresh basil leaves for this! If your basil leaves are quite large, you can roughly chop them or tear them in half.
- Parmesan cheese: Use freshly grated, if possible.
- Lemon: You’ll use the juice from one lemon for this risotto.
How to make it
- Step 1: Sauté the onions and then add the mushrooms. Finish by adding freshly minced garlic and sautéing until fragrant.
- Step 2: Add the carnaroli rice and cook for 1 minute.
- Step 3: Begin adding the stock one cup at a time. Stir after each addition and only add more stock once the rice absorbs all the liquid in the pot. Continue adding and stirring until the rice becomes creamy and thick.
- Step 4: Once the risotto is tender and creamy, add the fresh basil, lemon juice, and Parmesan cheese. Simmer for 5 minutes. Turn off the heat and let stand for 5 minutes.
You’re ready to serve it up! Transfer the risotto to a large serving bowl and finish with more basil, Parmesan cheese, and a drizzle of good extra virgin olive oil.
Lemon-Basil Mushroom Risotto
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion (peeled and small-diced)
- 8 ounces cremini mushrooms (trimmed and sliced)
- 3.5 ounces oyster mushrooms (torn into bite-sized strips)
- 4 cloves garlic (peeled and minced)
- 1 cup carnaroli rice (or arborio rice)
- 5 cups chicken stock (warm)
- 1 cup basil leaves (torn if large; plus more for serving)
- 1 cup Parmesan cheese (freshly grated; plus more for serving)
- 1 lemon (juiced)
- Salt and pepper to taste
Instructions
Sauté the onion:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent.
Cook the mushrooms:
- Add the mushrooms and cook for 8 to 10 minutes until golden brown. Season with salt and pepper. Add the minced garlic and sauté for 1 minute until fragrant.
Cook the rice:
- Add the rice to the mushrooms and toss to combine. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 1 minute.
Make the risotto:
- Add warm chicken stock in ladleful increments, stirring after each addition and adding more liquid once the rice absorbs what’s in the pot. Stir occasionally, but not constantly. You may need to adjust the heat between medium and medium-low to prevent the risotto from sticking.
- After 20 to 25 minutes, the rice should be tender and the liquid creamy. You may need 4 to 5 cups of liquid, give or take. Taste and add more salt and pepper.
Finish the risotto:
- Turn the heat to low. Add the basil leaves, Parmesan cheese, and lemon juice. Simmer for 5 minutes. Taste and season again with salt and pepper. Turn off the heat and let stand for 5 minutes.
To serve:
- Transfer the risotto to a large serving bowl. Finish with more basil and Parmesan cheese if you like. Finish with a drizzle of good extra virgin olive oil. Enjoy!
