Mushroom Lemon Risotto

Ingredients

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

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.