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Lemon Risotto with Leeks and Mushrooms

Lemon Risotto with Leeks and Mushrooms Recipe

  • 6 cups vegetable stock or water seasoned with salt and celery seed
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed or minced
  • 2 leeks, sliced
  • 8 oz cremini mushrooms, chopped
  • fresh ground black pepper to taste
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 3/4 cups arborio or other risotto rice
  • zest and juice from 1 lemon
  • 3/4 cup fresh grated Parmesan cheese
  • 1/4 cup mixed chopped fresh chives and parsley
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