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Risotto with Mushrooms and Lemon

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 1 yellow onion finely diced
  • 1 cup arborio rice
  • 3 cups chicken or veggie broth, divided
  • 1/2 cup dry white wine
  • 1 1/2 heaping cups mushrooms sliced
  • 1/2 teaspoon ground nutmeg optional
  • Ground black pepper to taste
  • 1/2 teaspoon dried parsley
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • 1/2 cup grated parmesan cheese

Instructions

  • Heat olive oil on medium heat and add garlic
  • Cook until fragrant and add onion
  • Cook about 5 minutes until onion is translucent
  • Turn heat down to medium-low and add rice, stirring to coat
  • Allow rice to toast for 5 minutes, stirring once, halfway through
  • Increase heat back to medium and add wine, stirring occasionally for about 5 minutes, until pan appears to be dry
  • Add 1 cup broth and cook without stirring for 4 to 6 minutes, until the pan is dry. If your rice is stuck to the pan, give it a good scrape to loosen it
  • Add 1 cup broth again, stir and let stand for 5 minutes
  • Meanwhile, clean and chop your mushrooms, add them to the pan and stir
  • Add last cup of broth, nutmeg and ground pepper. Stir and let stand about 6 minutes
  • Turn element down to medium-low and add parsley, lemon juice, zest and parmesan cheese. Mix well.
  • Turn off the element completely and allow to sit for a couple of minutes before serving