Spelt and Brown Rice Risotto with Mushrooms

6 oz package fresh mushrooms (porcini is delicious)
juice of 1/2 lemon
6 Tbsp butter
2 Tbsp fresh chopped parsley
3 1/4 cup vegetable broth
2 Tbsp olive oil
1 small yellow onion, chopped
1 cup brown rice
1/2 cup spelt grain (if you can't find spelt grain, use rye or arborio rice)
1/2 cup dry white wine
Parmesan cheese
salt and pepper, freshly ground

Chop mushrooms and toss with lemon juice. Melt the butter in a large, deep skillet. Add the olive oil and stir in the onion. Cook for about five minutes until the onion is softened. Add mushrooms, rice, and spelt and saute until they begin browning and smelling divine. The onions should begin caramelizing by this point. Stir in the parsley and saute for about 30 seconds more. Add vegetable broth and white wine and stir to combine. Salt and pepper as desired. Place a lid on the skillet and turn the heat to low. Allow to cook for about 20-35 minutes, or until grain is al dente. Check every five minutes to make sure the dish has enough liquid. Add more vegetable broth or water as needed. Top with Parmesan cheese before serving.