An Italian comfort food, super high in vitamin A, rich in vitamin C, iron and dietary fibers, and a good source of calcium and potassium, this healthy crimini mushroom, carrot and bell pepper risotto is ready in 40 minutes or so. The quantities here are for 2 (552 calories per serving, generous portion) to 3 people (368 calories per serving).
- 5 cups of water
- 1 tablespoon of olive oil
- ½ small onion, peeled and finely chopped
- 3 carrots, peeled and diced into half a centimetre cubes
- ½ red or green bell pepper, diced into half a centimetre cubes
- 1 cup of uncooked Arborio rice (about 200 g) – do not rinse the rice!
- 1 ½ cup of fresh small crimini mushroom, cut into quarters
- 2 garlic cloves, peeled and finely chopped
- ½ teaspoon of fresh thyme, finely chopped
- 1 handful or fresh basil leaves, chopped
- 1 tablespoon of butter
- 2 tablespoons of parmesan, grated
Bring 4 to 5 cups of water to a boil. Turn down the heat, and reserve covered.
In a cooking pot over medium-high heat, add 1 tablespoon of olive oil, onion, carrot and bell pepper. Stirring often, cook for 5 minutes or so, until the onion is soft and translucent.
Add the rice, mushroom, garlic and thyme, and stirring often, cook for 2 minutes, until the rice is slightly translucent.
Cover with 1 ladle of the hot water. Season with salt to taste. Stirring constantly, cook until the water is nearly fully absorbed. Then add another ladle of hot water. Repeat the operation of “adding ladle of hot water and cook until nearly fully absorbed” until the rice is just tender and creamy, about 20 minutes from the first ladle of water added.
Remove from the heat. Stir the butter, parmesan and basil into the risotto, and season with pepper to taste, and allow the risotto to sit covered for 2 minutes before serving. And serve at once!