Mushroom Veggie Risotto


Perfect Risotto with Mushrooms and Vegetables

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain Parmesan cheese, butter and onion. It is one of the most common ways of cooking rice in Italy.

Mushroom Veggie Risotto Recipe

Mushroom Veggie Risotto


1 cup long grain white rice, cooked in low sodium vegetable broth

1 teaspoon extra virgin olive oil

1 cup button mushrooms, sliced

1 cup frozen peas, thawed

1 cup mixed bell peppers (red, yellow, green), cut in bite size pieces

1 teaspoon dry parsley

1 teaspoon dry basil

1/4 teaspoon garlic powder

Dash or two paprika

Salt and pepper to taste

Mushroom Veggie Risotto Recipe


Cook rice in vegetable broth as you normally would, when done set aside.

In a medium, deep pan heat oil over medium/high heat. Add in sliced mushrooms and cook until they start changing color to brownish. Add in cut up peppers and cook until they turn soft. Add in thawed peas and cook for a few minutes before adding in one cup of cooked rice. Reduce heat to medium/low. Add seasonings and cook until everything is well combined and flavors have spread throughout the dish.

Serve right away on its own with Parmesan cheese (optional) or as a side dish with your choice of meat.


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