Name Arborio Rice 'n' Peppers


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Arborio Rice 'n' Peppers


  • 227g/8 oz arborio/risotto rice
  • 568ml/1 pt stock made with Vecon
  • 1 onion, diced
  • 1 green pepper, deseeded & finely chopped
  • 1 red pepper, deseeded & finely chopped
  • 1 yellow pepper, deseeded & finely chopped
  • 2 tbsp lemon juice
  • 85g/3 oz mushrooms, sliced
  • salt & ground black pepper
  • fresh parsley, to garnish (optional)

Place the rice in a large saucepan, pour over the stock and bring to the boil. Stir in the onion and peppers and simmer for 8 minutes. Add the lemon juice and mushrooms, simmer for a further 15 minutes or until the rice is tender and the liquid is absorbed. Season to taste. Transfer to a serving dish and garnish with the parsley, if using.

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