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Red Pepper and Mushroom Risotto Recipe

by Tanya

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Red Pepper and Mushroom Risotto

Prep Time:
15 Min
Cook Time:
45 Min
Total Time:
1 Hr
Difficulty Level:

Servings: 8

How to Make Red Pepper and Mushroom Risotto


  • 6 -7 cups vegetable stock
  • 2 tablespoons olive oil
  • 2 tbsp of low fat margarine
  • 1/2 cup onion, minced
  • 4 garlic cloves, minced
  • 2 red peppers, chopped
  • 1 cup of button mushrooms, sliced
  • salt
  • pepper
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • saffron
  • 2 tablespoons parsley
  • 1/2 cup parmesan cheese


  1. Heat up your stock in a small sauce pan and keep on low heat to remain warm.
  2. Heat olive oil in a large frying pan and sauté the onions, garlic, peppers and mushrooms until soft, roughly 10 minutes.
  3. When the vegetables are fragrant, add the dry rice into the frying pan. Stir until all the rice are coated in oil and begin to crackle.
  4. Add the white wine and stir occasionally until absorbed.
  5. Pour in half of the stock and mix well. Allow the mixture to bubble and absorb the liquid.
  6. When the stock becomes absorbed into the rice, add half a cup to the dish and stir gently.
  7. Continue this cycle for approximately 30 minutes until the rice is cooked and creamy.
  8. Remove from heat and add margarine, half a cup of stock, parmesan cheese and herbs.

Nutrition Information

Amount Per Serving  Calories: 400 Total Fat: 14g Protein: 13g
Nutrition Facts
Red Pepper and Mushroom Risotto
Servings Per Recipe: 8
Amount Per Serving
  • Calories: 400
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Sodium: 425mg
  • Total Carbs: 53g
  • Protein: 13g

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