Mushroom Pepper Risotto

An Italian recipe which is taken up as a very nice snacks all over the world...

Mushroom Pepper Risotto

Ingredients

• 3 cup chicken or vegetable stock
• 1 cup white wine
• 1 clove garlic, crushed
• 1 leek, sliced
• 1 green bell pepper, deseeded and chopped
• 8 3/4 oz mushrooms, sliced
• 1 Tbsp oil
• 1 cup Arborio rice
• 1/2 cup grated Parmesan cheese
• 2 Tbsp chopped fresh parsley

Procedure

• In a saucepan, bring chicken stock and white wine to a boil. Meanwhile, spray a frying pan with cooking spray, and heat. Fry garlic, leek, bell pepper, and mushrooms for 2 minutes. Remove from pan.
• Heat the oil in the same pan. Add rice. Fry for 3 minutes. Add approximately half a cup of stock mixture to rice. Stir until absorbed. Continue to add in a cup at a time until all liquid is absorbed.
• Gently stir in mushroom and leek mixture. Stir in Parmesan cheese and fresh parsley. Serve immediately.

                                                                Happy Cooking .... !