“Delectable Spanish Lunch for Vegetarians: Mushroom Risotto & Bell Pepper Tapas”

Allergens

Gluten (in some Parmesan cheeses), Dairy

Ingredients

• 1 1/2 cups Arborio rice
• 6 cups vegetable broth
• 1 lb mixed wild mushrooms
• 3 large bell peppers (assorted colors)
• 1 small red onion, diced
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Optional: White wine

Instructions

1. Heat the vegetable broth in a saucepan over medium heat, and keep it warm.
2. In another pan, sauté the diced red onion and minced garlic until translucent.
3. Add the mixed wild mushrooms to the onion garlic mixture, and cook until tender.
4. Gradually add Arborio rice, stirring continuously to coat each grain with oil.
5. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly until absorbed. If using white wine, replace some of the broth with wine for added depth.
6. Continue this process until the rice is creamy and cooked al dente.
7. Season the risotto with salt and pepper to taste, then gently fold in the grated Parmesan cheese.
8. For the bell pepper tapas, slice the peppers into thin strips and sauté them in a separate pan over medium heat until tender.
9. To plate, place the risotto at the center of a wide dish, creating a slight mound for visual appeal.
10. Arrange the bell pepper strips around the risotto, garnishing with fresh parsley and an additional sprinkle of Parmesan cheese.

Chef’s Insight

The combination of earthy mushrooms and vibrant bell peppers creates a perfect balance of flavors and colors in this vegetarian Spanish lunch.

Notes

Feel free to experiment with different types of wild mushrooms or bell pepper colors for variety.