1. Heat the oil in a frying pan and add onion, cook for around 5 mins.
2. Add the rice and stir for around a minute, add half the stock and stir occasionally for around 8 mins. Add the remaining stock and repeat process for around 12 mins.
3. Add the lemon zest and half the pesto, cook for around 1 min. Remove from heat and stir in the parmesan (keep a handful back to garnish), season to taste.
4. Meanwhile...preheat the grill, add the remaining pesto to the mushrooms, season to taste and place under the grill for around 5 mins.
5. Serve risotto and mushrooms with lemon wedges and parmesan.
6. Eat and enjoy!
Tips
This goes deliciously with a nice glass of chilled white wine. I reccomend a riesling, yummy!
Comments Add your comment
Sounds very nice. Will be trying it.
by vieira4 on Wed Feb 3 2010 reply to this comment