Once you make this Lemon and Mushroom Risotto once, you'll be making it over and over again! Make sure to zest the lemon before you juice it- it's much easier to zest a whole lemon.

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45MINS
Total Time
$3.26
Cost Per Serving
Ingredients
Servings
4
us / metric

1 Tbsp
Extra-Virgin Olive Oil

1 cup
Mushroom, diced

3 cups
Chicken Stock
or Vegetable Stock

to taste
Freshly Ground Black Pepper

4 Tbsp
White Wine

4 Tbsp
Parmigiano-Reggiano, freshly grated

1/4 tsp
Crushed Red Pepper Flakes
Nutrition Per Serving
Calories
473
Fat
14.6 g
Protein
32.5 g
Carbs
52.3 g