Bell Pepper and Mushroom Risotto

Bell Pepper and Mushroom Risotto

Try this quick and easy creamy risotto with bell pepper, mushrooms and Italian Arborio rice.

Rating:

4 stars 4 stars 4 stars 4 stars (28 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Yield: 6 x approx. 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Metric

  • 3 cup chicken or vegetable stock
  • 1 cup white wine
  • 1 clove garlic, crushed
  • 1 leek, sliced
  • 1 green bell pepper, deseeded and chopped
  • 8 3/4 oz mushrooms, sliced
  • 1 Tbsp oil
  • 1 cup Arborio rice
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp chopped fresh parsley

Directions:

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.

Thanks to Fresh Finesse