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Mushroom, lemon and silverbeet risotto

There is something truly wonderful about a perfect bowl of risotto, full of flavour and slightly al dente. The choices are endless.You can replace the ingredients below with your own favourite vegetables. Tomato & mint is another favourite of mine.
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 653kcal
Author: Nellie Kerrison | Relish Mama


  • 1 large saucepan or cast iron pot
  • 1 saucepan to warm the stock


  • 1250 millilitres vegetable stock
  • 1/2 bunch silverbeet washed
  • 60 ml extra virgin olive oil
  • 50 g butter
  • 1 brown onion finely diced
  • 1 carrot very finely chopped
  • 3 zucchini medium to large dice
  • 2-3 cups mushrooms sliced thick – you can use a mix of your favourite different varieties
  • 300 g arborio rice
  • 100 ml dry white wine
  • Sea salt and freshly ground black pepper
  • Zest and juice of 1 lemon
  • 1 cup grated parmesan
  • 80 g ricotta or mascarpone
  • 1/2 bunch parsley roughly chopped
  • 1/2 bunch basil chopped (optional)


  • Pour the stock or water into a saucepan and bring to a simmer.
  • Cut the stalks and spines away from the silverbeet and roughly slice the leaves. Set aside.
  • Heat the oil and butter in a heavy-based saucepan or cast iron pot. Add the onion and carrot and cook until the onion is translucent. Add the zucchini and mushrooms and cook gently for about 2 minutes. Add the rice and continue stirring for 2 minutes. Add the wine and stir until it evaporates, then add a ladleful of the simmering stock and stir until absorbed. Stir through a little salt and pepper. Keep adding liquid gradually in this way for about 15-18 minutes.
  • Taste the risotto – it should be firm to the bite. If you prefer, cook for another 3–5 minutes, but no more, until the rice is tender in the middle but not completely soft. Stir through the silverbeet.
  • Remove the risotto from the heat and add the zest and juice of a lemon and stir through. Add ½ the parmesan and gently fold through the ricotta or mascarpone as well as the herbs.
  • Season with salt and pepper, to taste.


Calories: 653kcal | Carbohydrates: 78g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 34mg | Sodium: 1728mg | Potassium: 1049mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8472IU | Vitamin C: 52mg | Calcium: 428mg | Iron: 6mg