Capsicum & Mushroom Risotto 

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Try this quick and easy creamy risotto with capsicum and mushrooms.

Ingredients:

3 cup vegetable stock

1 cup white wine

1 clove garlic, crushed

1 leek, sliced

1 green capsicum, deseeded & chopped

250 g mushrooms, sliced

1 Tbsp oil

1 cup arborio rice

1/2 cup parmesan cheese, grated

2 Tbsp fresh parsley, chopped

Directions:

Bring vegetable stock and white wine to the boil in a saucepan. Meanwhile, spray a frying pan with cooking spray, and heat. Fry garlic, leek, capsicum 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 and fresh parsley. Serve immediately.

Author:

Fresh Finesse

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