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Mushroom Lemon Risotto



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.