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.


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


  • 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


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

Nutritional Info (per serving)

CALORIES 250 cals
Kilojoules 1,046 kJ
Fat 6.4 g
Saturated Fat 2.1 g
Cholesterol 11 mg
Sodium 661 mg
Carbohydrates 31.2 g
Fiber 1.6 g
Total Sugars 4.2 g
Protein 10.0 g
Calcium 111.0 mg
Note: A dash indicates no data is available.