This delicious rice dish makes a very satisfying meal. Traditionally white wine is included, but I have omitted it and the recipe still works amazingly well !
Serves 4 to 5
7 cups/1.75 litres vegetable stock
2 teaspoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 medium carrot, finely diced
6 to 8 button mushrooms, sliced
1½ cups/345g Arborio rice
1 medium yellow bell pepper, finely diced
½ cup/75g garden peas
½ cup/50g freshly grated Parmesan cheese
Salt to taste
¼ cup finely chopped parsley, for garnish
Bring the vegetable stock to a boil in a saucepan. Reduce the heat and keep at a low simmer.
Meanwhile, on another burner, heat the oil and 1 tablespoon of the butter in a heavy bottomed pan over low heat. Add the onion. Stir-fry for 2 minutes. Add the rice. Stir-fry until the rice is well coated and aromatic. Add the carrot and mushrooms.
Add ½ cup/125ml of the hot stock. Stir continuously over medium heat until the stock is almost all absorbed. Continue adding the stock ½ cup/125ml at a time, stirring. When you have used up half of the stock, add the bell pepper and peas. Continue adding the remaining stock, stirring continuously, until the rice is tender. If you run out of the stock before the rice is tender, you may use hot water. Remove the pan from the heat.
Add the cheese, salt and the remaining butter. Stir to mix. Cover the pan and let rest on the warm stove for 10 minutes. Serve garnished with parsley.