Try this quick and easy creamy risotto with bell pepper, mushrooms and Italian Arborio rice.
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 6 x approx. 1 cup servings
In a saucepan, bring chicken stock and white wine to a boil. Meanwhile, spray a frying pan with cooking spray, and heat. Fry garlic, leek, bell pepper, and mushrooms for 2 minutes. Remove from pan.
Heat the oil in the same pan. Add rice. Fry for 3 minutes. Add approximately half a cup of stock mixture to rice. Stir until absorbed. Continue to add in a cup at a time until all liquid is absorbed.
Gently stir in mushroom and leek mixture. Stir in Parmesan cheese and fresh parsley. Serve immediately.