Mushroom Lemon Risotto

• Ready In: 55 mins
• 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

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.