Mushroom Lemon Risotto

• 2 cups uncooked risotto rice
• 2 tablespoons butter, for sauteing
• 2 tablespoons olive oil, for sauteing
• 12 cup chopped onion
• 5 -6 cups vegetable bouillon cubes
• 12 cup dry white wine
• 1 lb sliced baby mushroom cap
• 1 teaspoon grated lemon, rind of
• 1 tablespoon chopped lemongrass
• 12 cup yellow pepper
• 12 cup red pepper
• 14 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.

rice, butter, olive oil, onion, vegetable bouillon cubes, white wine, baby mushroom, grated lemon, lemongrass, yellow pepper, red pepper, parmesan cheese

Taken from www.food.com/recipe/mushroom-lemon-risotto-24350 (may not work)