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Fresh, premium Bell Peppers and your favorite MUSHROOs make this dish a crowd-pleaser! Make this tasty Creamy Bell Pepper and Mushroom Risotto for a leisurely brunch or a laid-back dinner, and prepare for the compliments.
Try it today and impress everyone with your gourmet cooking skills!
500 GMS MUSHROOS (cut into thin slices)
2 BELL PEPPERS (diced)
1 CUP RICE (ideally Arborio rice or other short grain rice)
1 TBSP OLIVE OIL
2 TBSP BUTTER (salted)
1/4 CUP ONION (diced)
2 CLOVES OF GARLIC (crushed)
4 CUPS CHICKEN OR MUSHROOM BROTH (warm)
1/2 CUP PARMESAN OR OTHER CHEESE (grated)
FRESH PARSLEY FOR GARNISHING (optional)
SALT/PEPPER TO TASTE
⦁ In a large pan, heat the olive oil and then sauté the garlic and onions for a few minutes.
⦁ Then add the arborio or other rice and cook for a minute or so until the rice is slightly translucent.
⦁ Slowly add the broth, about 1/4 cup at a time, until it is absorbed. Then add the next cup, stirring all the time. This will take 15-20 mins, and the rice should be creamy but still firm.
⦁ In another pan, sauté the mushrooms and bell peppers until soft.
⦁ Add the mushrooms, bell peppers, parmesan, or other cheese and butter into the rice mixture. Add some salt/pepper to taste and mix well for a minute or two.
⦁ Take the pan off the stove, garnish the dish with more parmesan and fresh parsley, and serve it warm.
Your wholesome Creamy Bell Pepper and Mushroom Risotto is ready to be served. Add some garlic bread or serve as a side dish with grilled fish or chicken.
Can I add some chicken or other meat to this recipe?
Yes, you can add pre-cooked chicken or prawns to this recipe. To change the flavor, try different combinations, such as roasted chicken or grilled prawns.
Do I have to use a particular kind of rice for risotto?
Arborio rice is ideal, but you can also make risotto with other short-grain rice varieties. You can try brown rice, quinoa, or even oats as long as the grains become creamy when cooked.
Can I add even more vegetables to this recipe?
You can add broccoli, beans, or peas to the risotto to make it even more nutritious.
Can I keep the Creamy Bell Pepper and Mushroom Risotto in the fridge and serve it later?
You can keep it in the fridge for 2-3 days or freeze it for later use. The risotto will taste just as fantastic; just add some broth when reheating to make it creamier.
