Red Pepper & Mushroom Risotto

The perfect dinner for a warm summer's evening!
Cooking Time: 35 mins Makes: 4


  • 2 cups (400g) Riviana Arborio rice
  • 2 tbs of Always Fresh Olive oil
  • 15g butter
  • 1 tsp Always Fresh Minced Garlic
  • 1 large onion, chopped
  • 4 cups chicken stock, simmered
  • 1/2 cup white wine (optional)
  • 2 cups button mushrooms, sliced
  • 310g Always Fresh Roasted Pepper Strips, drained and rinsed
  • 1/3 cup grated parmesan cheese
  • Ground black pepper


  1. Heat olive oil and butter in a large heavy-based saucepan.
  2. Add garlic and onion until heated through.
  3. Stir in Riviana Arborio Rice and cook over a medium heat for 5 minutes or until rice slightly colours, stirring frequently.
  4. Add wine and simmer to absorb the liquid, stirring constantly.
  5. Begin adding stock, a cup at a time, allowing each addition to be absorbed and stirring well between each addition.
  6. After the first cup of stock, add mushrooms. Adjust consistency with extra water or stock, if necessary.  When all stock has been absorbed, remove pan from heat.
  7. Stir in parmesan, pepper strips and ground pepper.
  8. Garnish with 1-2 sprigs of thyme and shaved parmesan (optional)

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