Lemon White Wine Brown Rice Risotto

• Vegetarian
• Gluten free

• Produce

  • 3 cups Baby bella mushrooms
  • 1 1/3 tbsp Lemon, fresh zest
  • 1 Shallot

• Canned Goods

  • 2 cups Chicken stock or vegetable stock

• Pasta & Grains

  • 3/4 cup Brown rice, short grain

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Parmesan cheese, grated
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 cup White wine

Found on peasandpeonies.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 shallot, minced
• 3 cups baby bella mushrooms, thinly sliced
• ¾ cup short grain brown rice
• 1 cup white wine
• 2 cups chicken stock or vegetable stock for vegetarian option
• 1 cup grated parmesan cheese
• 1 tablespoon fresh lemon zest
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• Garnish:
• ¼ cup parmesan cheese
• 1 teaspoon fresh lemon zest

Directions

• In a medium/large sauce pan, heat olive oil over medium heat. Add the minced shallot and then saute for 2-3 minutes, stir and add the sliced mushrooms and saute for another 3-4 minutes.
• Add the brown rice, sprinkle with salt and lightly toast for 3 minutes, stirring a few times.
• Add the white wine to the pan and stir until absorbed. Pour in ½ cup of chicken or vegetable stock and stir frequently until absorbed. Repeat 3-4 more times, until all the stock is absorbed and the rice is cooked to your preference. This may take 30 - 40 minutes.
• Reduce the heat to low and stir in the parmesan cheese and fresh lemon zest. Add salt and pepper to taste.
• Garnish with parmesan cheese, fresh lemon zest and serve immediately and enjoy!