Lemon And Mushroom Risotto

Name: Lemon And Mushroom Risotto
Ingredients: 1 tablespoon olive oil; 1 1/2 cups shiitake mushrooms, sliced (you can use button or crimini); 2 shallots or 2 green onions, thinly sliced; 2 garlic cloves, minced; 1 dash pepper; 1 cup arborio rice or 1 cup short-grain rice; 2 cups chicken stock; 1/2 cup dry white wine or 1/2 cup water; 1 large carrot, cut into 1-inch matchsticks; 1 bunch asparagus spear, cut into 1-inch pieces; 1/4 cup parmesan cheese, freshly grated; 2 teaspoons lemon zest; fresh basil (optional) or parsley (optional)

13 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1 1/2 cups shiitake mushrooms, sliced (you can use button or crimini)
2 shallots or 2 green onions, thinly sliced
2 garlic cloves, minced
1 dash pepper
1 cup arborio rice or 1 cup short-grain rice
2 cups chicken stock
1/2 cup dry white wine or 1/2 cup water
1 large carrot, cut into 1-inch matchsticks
1 bunch asparagus spear, cut into 1-inch pieces
1/4 cup parmesan cheese, freshly grated
2 teaspoons lemon zest
fresh basil (optional) or parsley (optional)

Directions

1

In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown.
2

Add rice and cook and stir 2 minutes more. Stir broth and wine into rice mixture and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat.
3

Stir in carrots, asparagus, Parmesan and lemon zest. Cover and let stand for 5 minutes. Add a little additional water, if necessary for the desired consistency.'.
4

Garnish with basil or parsley.