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Lemon and Mushroom Risotto
Servings: x4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Cuisine Type: Italian
Freezable:  Yes
Ingredients:
  • 3 cups water
  • 2 oz mushroom, wild dried mix (~2 1/3 cups)
  • 2 cups chicken broth, canned, low sodium
  • 1 tbsp butter, unsalted
  • 1 onion, yellow, finely chopped (~2/3 cup)
  • 1 1/2 cups rice, arborio
  • 1/4 cup wine, white dry
  • 1 tsp lemon zest, finely grated
  • 1 tbsp lemon juice
  • 1/4 cup cheese, Parmesan, low sodium, finely grated
  • 2 tbsp parsley, fresh italian / flat leaf, chopped
  • 1/4 tsp salt, kosher
  • 1/4 tsp pepper, black freshly ground
Instructions:
  1. Cooking
    1. Bring 1/3 of the water to a boil then pour over dried mushrooms.
    2. Allow to stand for 5 minutes, until mushrooms soften.
    3. Strain reserving liquid.
    4. Meanwhile, bring broth and remaining water to a simmer.
    5. Cook onion in butter in a pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
    6. Add rice and cook, stirring constantly, 1 minute.
    7. Add wine and simmer, stirring constantly, until absorbed.
    8. Mix the reserved mushroom broth in with the chicken broth.
    9. Stir in 4oz simmering broth mixture into rice and cook, stirring frequently, until broth is absorbed.
    10. Continue simmering and adding broth 4oz at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still "al dente" and creamy, about 18 minutes. (There may be leftover broth)
    11. Stir in lemon zest, lemon juice, mushrooms, Parmesan, parsley, and pepper.
    12. Serve immediately.
Nutritional Facts
Nutrient (per serving)% DV
Calories 38519%
Total Fat 5g8%
    Saturated Fat 3g16%
    Trans Fat 0g--
Cholesterol 13mg4%
Sodium 442mg18%
Total Carbohydrate 72g24%
    Dietary Fiber 4g16%
    Sugars 5g--
Protein 11g21%
Vitamin A 277iu6%
Vitamin C 8mg13%
Calcium 121mg12%
Iron 2mg11%