Mushroom Lemon Risotto

Total Time
55mins
Prep 20 mins
Cook 35 mins

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.
Most Helpful

Great colours in this dish and nice flavours too, I used chicken stock and halved the butter amount. Thanks for posting. =)

Evie* April 08, 2002