Backstage Creamy Lemon Risotto
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Ingredients
- 1 tbsp olive oil
- 1 1/2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 can (14.5 oz) chicken broth
- 1 carrot, cut into matchsticks
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh lemon zest
- 1 cup long grain rice or Arborio
- 2 shallots, thinly sliced
- 1/8 tsp pepper
- 1/4 cup dry white wine
- 1/2 lb asparagus spears, cut into one inch pieces
- Fresh parsley, optional
Methods/steps
- In a saucepan, heat oil over medium heat.
- Add mushrooms, shallots, garlic & pepper; cook until vegetables are tender, 8-10 minutes.
- Add rice; cook 2 minutes, stirring.
- Gradually add broth, wine & 1-1/2 cups water, stirring constantly.
- Bring to a boil. Reduce heat & cover; simmer 30 minutes.
- Remove from heat.
- Stir in carrot, asparagus, cheese & lemon zest. Cover; let stand 5 minutes.
- Add more water, if necessary, to achieve desired consistency.
- Garnish with parsley.
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