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Mushroom Lemon Risotto

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READY IN:
55mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute mushrooms and pepper in olive oil until mushrooms are limp and darken in color; transfer to mixing bowl.
  2. Add lemon grass, grated lemon peel and parmesan cheese to veggie medley; set aside.
  3. In large saucepan saute onion in 2 tablespoons of butter until translucent.
  4. Add rice and white wine; stir until wine is absorbed.
  5. Gradually add one cup of veggie broth at a time, cooking and stirring until liquid is absorbed before adding next cup.
  6. Cook until rice is tender.
  7. When rice is done, add mushroom mixture; stir to heat through and serve.

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