Pasta and Grains: Grain Dishes: Bell Pepper and Mushroom Risotto

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

Author: Fresh Finesse
Date: February 21, 2012

Serves: 6 person(s)
Yield: 6 x approx. 1 cup servings

Preparation Time: 10 mins
Cooking Time: 20 mins


    3 cup chicken or vegetable stock
    1 cup white wine
    1 clove garlic, crushed
    1 leek, sliced
    1 green bell pepper, deseeded and chopped
    250.00 g 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.

Nutritional Information
(Per Serving)

Calories:250 cals
Kilojoules:1,046 kJ
Fat:6.4 g
Carbohydrates:31.2 g
Protein:10.0 g
Cholesterol:11.0 mg
Sodium:661 mg
Saturated Fat:2.1 g
Fiber:1.6 g
Calcium:111.0 mg
Total Sugars:4.2 g

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