Meyer Lemon Saffron Risotto With Wild Mushrooms
If you’re looking for that dinner to impress, this is it! Its simple to make yet tastes like actual heaven in your mouth. The fennel, leek and Meyer lemon give this dish a springtime feel and is incredibly light for a risotto. I used to love eating scallops before I went plant based and when I came across these oyster mushrooms at the farmers market, I knew this could be a perfect replacement. If you can’t find oyster mushrooms just use what you can find at your store!
The prep is simple and you only need to dip the mushrooms in coconut aminos right before searing making this dish something you can make on the spot - no marinating or waiting time needed!
Serve this for a night in with your boo, a dinner party with friends or treat yourself in style!
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Serves 3-4:
The Goods:
1 tbsp olive oil
1 fennel bulb, diced
1 leek, diced
3 cloves garlic, minced
1/4 cup dried herbs of choice (thyme, rosemary, basil, parsley)
1 cup arborio rice
4 1/2 - 5 cups veggie broth
1/4 tbsp saffron
1 large handful arugula
1 Meyer lemon, zested and then juiced
1/4 lb wild mushrooms (I prefer oyster and lions Maine), sliced to 1 inch thickness
1 cup coconut aminos
salt + pepper + red pepper flakes
The Method:
In a heavy bottomed large sauté pan over medium-high heat, heat the oil and add fennel, leek and garlic. Add dash of salt + pepper and stir for 2-3 minutes.
Add herbs and rice, cook for 2 minutes more to get the rice nice and toasted. Add more salt and pepper.
Add the broth slowly 1 cup at a time while stirring. You’ll know when you should add more broth when the rice absorbs all the liquid in the pan from each cup.
When you have one more cup of broth left, add the cashew cream and stir.
Add the rest of the broth, let it absorb and taste test. You may need more broth or let it cook a little longer - the rice should be cooking in the broth for about 20-25 minutes total!
While your rice is on the last 5-10 minutes of cooking, heat a cast iron or flat top skillet over medium high heat with a drizzle of olive oil.
Dip each side of every mushroom slice in coconut aminos and sear each side until golden brown, about 1 minute on each side and set aside.
Back to the risotto, at the last minute right as the mushrooms finish, stir in arugula, test for salt and add in Meyer lemon juice.
Top with mushrooms, finishing salt and red pepper flakes!
Enjoy!
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