Description
A delicious saffron risotto made with mixed mushrooms and bell peppers, perfect for a hearty meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup mixed mushrooms (shiitake, cremini, oyster)
- 1/4 tsp saffron threads
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- 1/2 cup frozen green peas (optional)
Instructions
- Gather all ingredients. Finely chop onion and garlic; slice mushrooms.
- In a large skillet over medium heat, heat olive oil. Sauté onion and garlic until fragrant (3–4 minutes).
- Add mixed mushrooms; cook until tender and lightly browned (5–7 minutes).
- Stir in Arborio rice and smoked paprika; sauté for another 2–3 minutes.
- Pour in vegetable broth infused with saffron; bring to a gentle simmer.
- Cover and cook on low heat for about 20 minutes until rice is tender but firm.
- Optionally stir in green peas during the last few minutes of cooking.
Notes
- This dish can be paired with a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg