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    You are in: Home / Italian / Lemon and Mushroom Risotto Recipe
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    Lemon and Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Nif's Note:

    A simple, low maintenance risotto recipe that is the easiest I've ever seen! Another amazing recipe from the Best of Bridge ladies, who are from my hometown in Alberta. Go vegetarian with veggie broth. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown.
    2. 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. 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. 4
      Garnish with basil or parsley.

    Ratings & Reviews:

    • on March 29, 2009

      45

      Easy and tasty! Wife loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon and Mushroom Risotto

    Serving Size: 1 (119 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 160.3
     
    Calories from Fat 31
    19%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 4.5 mg
    1%
    Sodium 141.5 mg
    5%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.5 g
    6%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    shiitake mushrooms

    asparagus spears

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