This variation on the traditional risotto recipe makes a really satisfying and filling meal and seems to avoid the pitfall of every mouthful being the same which can beset some risottos. The roasted peppers really bring out a nice twist and makes this a great favourite.
150g fresh mushrooms, sliced
2 red peppers, deseeded and sliced
300ml good quality vegetable stock from boullion
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
300g risotto rice, such as arborio
1 x 175ml glass white wine
150g frozen peas
handful parsley leaves, chopped
50g vegetarian parmesan freshly grated
1. Preheat the oven to 220C and place the sliced peppers on a large baking tray. Drizzle with 2 tbs olive oil, season and mix well. Roast for 20 mins.
2. Meanwhile, heat the oil in a deep frying pan, add the onions and garlic, then fry for about 8 mins until soft. Stir in the mushrooms, season with salt and pepper and continue to cook for a further 8 mins until softened.
3. Add the roasted peppers then add the rice into the pan and cook for 1 minute. Add the wine until it bubbles then pour in approximately 1/4 of the stock. Simmer, stirring often until the rice has absorbed all the liquid. Add another 1/4 of the stock and repeat until all has been absorbed. Add the frozen peas and continue stirring for a further 5 minutes.
4. When cooked and soft, remove the pan from the heat, add the butter and scatter over the cheese and the parsley. Serve immediately with toast and a green salad.