Recipe of the Week – 29th September 2014 – Mushroom and Roasted Pepper Risotto

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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.

Serves 6

Ingredients

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
25g butter
handful parsley leaves, chopped
50g vegetarian parmesan freshly grated

Method

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.

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