Vegetable Risotto with Parmesan

ingredients

1 tbsp olive oil
4 cloves garlic, minced
2 cups sliced mushrooms
1 onion, chopped
1 tsp dried basil
1/2 tsp pepper
1 1/2 cups medium grain or short grain rice
3-3 1/2 cups milk, divided
1 cup vegetable or chicken stock
1 sweet pepper, diced (yellow or green)
1 cup corn kernels
1/2 cup diced celery or zucchini
Grated rind form 1/2 a lemon
1/2 cup freshly grated parmesan cheese
Salt to taste

directions

In a heavy saucepan, heat oil over medium heat; cook garlic, mushrooms, onions, basil and pepper, stirring for 10 minutes or until mushrooms are browned. Add rice; cook, stirring for 1 minutes. Stir in 3 cups of the milk and the stock; bring barley to a boil. Cover and reduce heat to low; simmer for 10 minutes. Stir in pepper and corn; cooks covered for 15 minutes or until liquid as almost absorbed and rice is still slightly firm to the bite. Stir in remaining milk; then celery, lemon rind and parmesan until mixture is creamy. Add salt to taste.

Source: Jessica