Lemon and Mushroom Risotto
- Reviews 1
Ready In: 1 hr
Serves: 8
Ingredients
- 1 tablespoon olive oil
- 1 1⁄2 cups shiitake mushrooms, sliced (you can use button or crimini)
- 2 shallots or 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 dash pepper
- 1 cup arborio rice or 1 cup short-grain rice
- 2 cups chicken stock
- 1⁄2 cup dry white wine or 1⁄2 cup water
- 1 large carrot, cut into 1-inch matchsticks
- 1 bunch asparagus spear, cut into 1-inch pieces
- 1⁄4 cup parmesan cheese, freshly grated
- 2 teaspoons lemon zest
- fresh basil (optional) or parsley (optional)
Directions
- In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown.
- Add rice and cook and stir 2 minutes more. Stir broth and wine into rice mixture and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat.
- Stir in carrots, asparagus, Parmesan and lemon zest. Cover and let stand for 5 minutes. Add a little additional water, if necessary for the desired consistency.'.
- Garnish with basil or parsley.
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