Fridge Friend Recipes
Pepper and Mushroom Risotto recipe
A creamy, peppery risotto with earthy mushrooms and a generous finish of butter for richness. Simple ingredients are coaxed into a comforting, elegant dish with a gentle savoury depth.
35 min · Medium · Italian Jump to method
Ingredients
- 160g Arborio Rice
- 250g Mushrooms
- 40g Butter
- 700ml Water
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 321 kcal |
| Protein | 6.7 g |
| Carbohydrates | 53.6 g |
| Fat | 9 g |
| Saturated fat | 5.4 g |
| Fibre | 1.9 g |
| Sugar | 1.6 g |
| Sodium | 1175 mg |
Why this works
A moderate-calorie, savoury risotto with modest protein, relatively high carbohydrate, and notably high sodium from the added salt.
Mushrooms. Provide some B vitamins, selenium and potassium, while adding volume for relatively few calories.
Butter and salt. Butter raises saturated fat, and the added salt makes this dish very high in sodium per serving.
Arborio rice. A refined starch that gives energy but contributes limited fibre, so this is less filling than a wholegrain alternative.
Method
- Melt half the butter in a saucepan over a medium heat and add the mushrooms; cook until they have released their moisture and turned golden.
- Add the rice and stir for 1 minute so the grains are well coated in butter.
- Add the water a little at a time, stirring frequently and allowing each addition to absorb before adding more, until the rice is creamy and just tender.
- Season with salt, black pepper, and a pinch of Pepper, then stir through the remaining butter to finish the risotto.
- Serve immediately while glossy and hot.
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