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Capsicum and Mushroom Risotto




Source of Recipe


unsure






Recipe Introduction


a hearty filling winter food. Probably good with a green salad or ratatoille but has nutrition even as a one pot.

serves 4





List of Ingredients



• 60g olive oil
  
• 250g swiss brown mushrooms, sliced
  
• 300g jasmine or arborio rice (I prefer arborio)
  
• 1 lge onion, finely chopped
  
• 6 cups veg or chicken stock
  
• 1 lge clove crushed garlic
  
• 1 tbs parmesan cheese (I prefer to use cream not being a cheese person)
  
• 100g red capsicum shaved (I just diced it)
  






Instructions



1. Heat the oil in a large frypan. Add onion and garlic and saute 3-4 minutes. Add capsicum and mushrooms and cook gently approx 5 minutes.
   
2. add rice and cook gently 2-3 minutes. Gradually add 1/3 of stock (preferably warmed) and allow to simmer until the liquid evaporates.
   
3. Keep adding the stock in thirds until it is completely absorbed by the rice.
   
4. Remove pan from heat and stir in cheese. Serve immediately
   






Final Comments


Unfortunately a good risotto will take about 20 minutes of stirring. But it is worth it for the creamy consistency.