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  Main Course & One Pot Meals - Vegetarian

January 2010
Mushroom Risotto
Sunita Pant Bansal


  1. In a medium saucepan cook mushrooms in hot olive oil until tender. Stir in uncooked rice. Cook and stir for 2 minutes more.
  2. Carefully stir in water, salt, pepper and herbs. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
  3. Remove from heat. Stir in the peppers. Let it stand covered, for 5 minutes. The rice should be tender but slightly firm.
  4. If desired, garnish the risotto with chopped parsley leaves.
Serves 4/Calories 160
  • 1 cup sliced fresh mushrooms
  • 1/2 cup thinly sliced red & yellow peppers
  • 1 tbsp olive oil
  • 1 cup rice
  • 2 cups water
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Mixed herbs, to taste


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