Mushroom Lemon Risotto Recipe

Name: Mushroom Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups uncooked risotto rice; 2 tablespoons butter, for sauteing; 2 tablespoons olive oil, for sauteing; ½ cup chopped onion; 5 -6 cups vegetable bouillon cubes; ½ cup dry white wine; 1 lb sliced baby mushroom cap; 1 teaspoon grated lemon, rind of; 1 tablespoon chopped lemongrass; ½ cup yellow pepper; ½ cup red pepper; ¼ cup grated parmesan cheese

Servings: persons

2 cups uncooked risotto rice
2 tablespoons butter, for sauteing
2 tablespoons olive oil, for sauteing
½ cup chopped onion
5 -6 cups vegetable bouillon cubes
½ cup dry white wine
1 lb sliced baby mushroom cap
1 teaspoon grated lemon, rind of
1 tablespoon chopped lemongrass
½ cup yellow pepper
½ cup red pepper
¼ cup grated parmesan cheese

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups uncooked risotto rice, 2 tablespoons butter, for sauteing, 2 tablespoons olive oil, for sauteing, ½ cup chopped onion, and more.

Yes, Mushroom Lemon Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Lemon Risotto

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