Bell Pepper and Mushroom Risotto
Try this quick and easy creamy risotto with bell pepper, mushrooms and Italian Arborio rice.
Serves: 6 person(s) Change
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 6 x approx. 1 cup servings
Ingredients
- 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.