Creamy Lemon Risotto

   

recipe ingredients
4 oz. fresh mushrooms such as crimini, shitake, or oyster, sliced (1 1/2 cups)
2 shallots or green onions, thinly sliced
2 cloves garlic, minced
1/8 tsp. pepper
1 Tbsp. olive oil
1 cup arborio or long grain rice
1 can (14 1/2 oz) chicken broth
1 1/2 cups water
1/4 cup dry white wine or water
1/2 cup matchstick cut carrots
8 oz. asparagus spears, cut into 1 inch pieces
1/4 cup shredded fresh parmesan
2 tsp. finely shredded lemon peel

recipe directions
Cook mushrooms, shallots, garlic and pepper in hot oil in a 3 quart saucepan till vegetables are tender but not brown. Add the rice, cook and stir 2 minutes more. Gradually add liquids and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat. Stir in remaining ingredients, cover and let stand for 5 minutes. If necessary, stir in a little water to make desired consistency.

Other Suggested Recipes:

• Garden Risotto
• Risotto Primavera
• Butternut Squash Risotto
• Creamy Corn and Red Pepper Rice
• Sea Scallops with Risotto and Vegetables