Mushroom Risotto

Ingredients

  • 1 1/2 cups Arborio Rice
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 1/2 cups sliced mushrooms
  • 5 cups vegetable or chicken broth, divided
  • 1 tablespoon chopped parsley

Preparation

  • Heat olive oil and butter in large saucepan.
  • Sauté onion until transparent.
  • Add bell pepper and mushrooms; cook for 2 minutes. Add the rice and stir for 1-2 minutes.
  • Add 1½ cups broth and bring to a boil. Reduce heat to medium, stirring occasionally until liquid is absorbed.
  • Add remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed each time.
  • Remove from heat and stir in parsley.