Savory and satisfying Portabello Mushroom and Pepper Risotto

Indulge in a comforting bowl of creamy risotto infused with the earthy flavor of portabello mushrooms and the sweet tang of bell peppers. This dish is perfect for a cozy night in or a special gathering with loved ones.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 portabello mushrooms, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
3. Add the sliced mushrooms and diced bell peppers to the skillet, and cook until they start to soften.
4. Stir in the Arborio rice and cook for a few minutes until the rice is coated with the oil and vegetables.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the warm vegetable broth one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding more.
7. Continue this process until the rice is creamy and cooked to al dente, about 20-25 minutes.
8. Stir in the grated Parmesan cheese, season with salt and pepper, and remove from heat.
9. Serve the risotto hot, garnished with fresh parsley. Enjoy!

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