Rosemary and mushroom risotto

Hey Honeys!

This week I want to share with you a simple but very flavorful dish.

I love risotto and as the cold weather approaches, this is a recipe you will want to keep on hand.

I also wanted to take advantage of the fresh rosemary I have been growing in my garden, and I thought this dish would be the perfect way to do that.

Start by gathering your ingredients!

You will need half of a yellow onion chopped finely, 1 shallot, 1 cup of Arborio rice, 1 box of chicken broth (I usually buy two boxes just incase I need extra), 1 package of button mushrooms cut into quarters, 1 tablespoon of freshly chopped rosemary, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, half a cup of parmesan shredded or grated, 1/3 cup of parsley.

Heat the chicken broth in a pot until it begins to boil, then turn it to low heat and cover.

Heat the oil in a large sauce pan on medium heat, and when it begins to shimmer add in the onion and the shallot. Cook for about two minutes until the onion has softened. Next, add in the rosemary and mushrooms and cook for an additional 3 minutes until the mushrooms have softened.

Scoop one ladle of chicken broth into the risotto and stir constantly until it is all the way absorbed. Then, repeat the process again and again for about 25 minutes until the risotto is creamy.

Stir in the lemon juice and zest, parmesan, and parsley.

Serve with extra parmesan and parsley sprinkled on top if you desire.