Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.09 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 15grams butter
- 2 cup arborio rice
- 1 large onion, chopped
- 2 cup button mushrooms, sliced
- 1teaspoons garlic, minced
- 4 cup reduced salt chicken stock, simmered
- 1/2 cup white wine (optional)
- 1/3 cup parmesan cheese, grated
- 1 pinch ground black pepper
- 310grams roasted pepper strips
- 1tablespoons olive oil
Nutrition per serving
2550kJ / 612Cal
2550 Kilojoules or 612 Calories
29% of daily energy intake*
Protein
16.1grams
Fat
16.2grams
Carbs
96.2grams
Sugars
10.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 1
Heat olive oil and butter in a large heavy based saucepan. Add garlic and onion until heated through. Stir in Riviana Arborio Rice and cook over a medium heat for 5 minutes. Add wine and simmer to absorb the liquid, sitting constantly. Begin adding stock, a cup at a time, allowing each addition to be absorbed. 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. Stir in parmesan, pepper strips and ground pepper. Garnish with 1-2 sprigs of thyme and shaved parmesan (optional).
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