Craving something fresh but still a little indulgent? This Lemon & Herb Lion’s Mane Risotto strikes the perfect balance. It’s creamy and rich, but brightened with fresh spring herbs and zesty lemon – making it the ideal dish for those in-between days when you want something comforting but not too heavy.
Using dried or freshly grown Lion’s Mane mushrooms, it delivers restaurant-level flavour from just a few seasonal ingredients.
Why This Risotto Works So Well
Lion’s Mane mushrooms are famous for their tender, meat-like texture and mild, sweet flavour. In this risotto, they act as the star of the show – soaking up garlic, white wine and lemon like a sponge, and adding a gorgeous bite to every spoonful.
Elliot Webb, mushroom expert at Urban Farm-It, explains:
“Lion’s Mane is an ideal match for risotto. Its delicate texture holds up well, and it absorbs flavour beautifully – especially citrus and herbs. Plus, it’s a great alternative to meat for those looking to cook lighter, nutrient-rich meals this spring.”
What You’ll Need:
- 1 tbsp olive oil
- 1 small shallot, finely diced
- 1 clove garlic, minced
- 150g Arborio rice
- 60ml dry white wine (optional)
- 750ml hot vegetable stock (keep it warm in a separate pan)
- 20g dried or 100g fresh Lion’s Mane mushrooms (rehydrate if dried, then tear into bite-sized pieces)
- Zest and juice of ½ lemon
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp unsalted butter (or vegan butter)
- 2 tbsp grated Parmesan (or nutritional yeast for dairy-free)
- Salt and pepper to taste
- Optional: handful of peas or asparagus tips for extra green goodness
How to Make It
1. Sauté the base – Heat olive oil in a large pan. Add the shallot and garlic, cooking until softened. Stir in the Lion’s Mane pieces and cook for 5 minutes until lightly golden.
2. Toast the rice – Add the Arborio rice and stir for 1–2 minutes until it starts to look slightly translucent. Pour in the white wine, if using, and let it bubble away.
3. Add the stock gradually – Start ladling in warm stock, one spoon at a time, stirring constantly. Let each ladleful absorb before adding the next – this should take about 20 minutes in total. Don’t rush it.
4. Finish with flavour – Once the rice is tender and creamy, stir in the lemon zest and juice, butter, Parmesan (or alternative), parsley, and any extra greens. Season to taste with salt and black pepper.
5. Serve immediately – Dish up while warm, with an extra sprinkle of herbs or cheese if you like. It’s spring comfort food at its finest.
Webb adds:
“What I love about this risotto is how flexible it is. It’s elegant enough for dinner guests, but simple enough for a weeknight. Lion’s Mane gives it substance and depth, and with lemon and herbs, it really sings.”
Whether you’re cooking with dried Lion’s Mane from your cupboard or harvesting fresh ones from your Urban Farm-It growing kit, this recipe shows off everything the mushroom has to offer – from its texture to its subtle, satisfying flavour.
