Mushroom Lemon Risotto

Name: Mushroom Lemon Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10-12 serving(s)
Ingredients: 2 cups uncooked risotto rice; 2 tablespoons butter, for sauteing; 2 tablespoons olive oil, for sauteing; 1/2 cup chopped onion; 5 -6 cups vegetable bouillon cubes; 1/2 cup dry white wine; 1 lb sliced baby mushroom cap; 1 teaspoon grated lemon, rind of; 1 tablespoon chopped lemongrass; 1/2 cup yellow pepper; 1/2 cup red pepper; 1/4 cup grated parmesan cheese

Submitted by Dancer

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Ready In:: 55mins
Ingredients:: 12
Serves:: 10-12

ingredients

2 cups uncooked risotto rice
2 tablespoons butter, for sauteing
2 tablespoons olive oil, for sauteing
¹⁄₂ cup chopped onion
5 -6 cups vegetable bouillon cubes
¹⁄₂ cup dry white wine
1 lb sliced baby mushroom cap
1 teaspoon grated lemon, rind of
1 tablespoon chopped lemongrass
¹⁄₂ cup yellow pepper
¹⁄₂ cup red pepper
¹⁄₄ cup grated parmesan cheese

directions

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