Broccolini and Shiitake Risotto

Creamy risotto with lots of veggies. What could be better?

4 c vegetable or chicken stock, or water
2 T olive oil
1⁄2 a small yellow onion, diced
2 cloves garlic, grated or minced
1 c arborio or carnaroli rice
1⁄3 c white wine
1⁄2 c shredded parmesan
4 oz sliced shiitake or button mushrooms
1 bunch broccolini, rough chopped
Zest of half a lemon
1 T unsalted butter
Kosher salt and black pepper

Heat stock in a saucepan or in the microwave to just below the boil. Keep warm.

In a medium saucepan, heat 1 tablespoon olive oil and cook the onion and garlic gently to soften but not brown, about 3 minutes. Add rice and stir to coat with oil.

Increase the heat to high and add in the wine, stirring. When most of the wine has evaporated, lower the heat and add 1 cup of stock. Maintain a simmer and the rice will begin to absorb the stock and soften. As liquid is absorbed, add some more liquid, a 1⁄2 cup at a time.

In a large skillet, heat the remaining tablespoon of olive oil over medium high heat and add the shiitakes and broccolini. Sauté until mushrooms have browned a bit and broccolini has softened somewhat, 4-5 minutes. Turn off the heat.

Continue adding stock and stirring, cooking rice until it is soft and creamy, 15-20 minutes. Stir in 1⁄4 cup of parmesan.

Once rice is cooked, lower heat and stir in mushrooms and broccolini. Add remaining parmesan and butter. Taste for salt and pepper and add if needed.