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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
2 cups uncooked risotto rice |
2 tablespoons butter, for sauteing |
2 tablespoons olive oil, for sauteing |
1/2 cup chopped onion |
5 -6 cups vegetable bouillon cubes |
1/2 cup dry white wine |
1 lb sliced baby mushroom cap |
1 teaspoon grated lemon, rind of |
1 tablespoon chopped lemongrass |
1/2 cup yellow pepper |
1/2 cup red pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Saute mushrooms and pepper in olive oil until mushrooms are limp and darken in color; transfer to mixing bowl.
2. Add lemon grass, grated lemon peel and parmesan cheese to veggie medley; set aside.
3. In large saucepan saute onion in 2 tablespoons of butter until translucent.
4. Add rice and white wine; stir until wine is absorbed.
5. Gradually add one cup of veggie broth at a time, cooking and stirring until liquid is absorbed before adding next cup.
6. Cook until rice is tender.
7. When rice is done, add mushroom mixture; stir to heat through and serve.
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