Portuguese Vegetarian Mushroom Risotto With Roasted Bell Peppers and Arugula Pesto

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups Arborio rice 4 cups vegetable broth 2 cups mixed mushrooms (button, cremini, shiitake), sliced 2 large bell peppers (one red and one yellow), roasted and diced 1 cup fresh arugula 1/2 cup pine nuts 1/2 cup grated Parmesan cheese 1 small onion, finely chopped 3 cloves garlic, minced 1/4 cup white wine Salt and pepper, to taste 1 tablespoon olive oil

Instructions

1. In a large saucepan, heat vegetable broth over low heat and keep warm.
2. In a separate pan, sauté onion in olive oil until translucent. Add garlic and cook for 1 minute.
3. Stir in Arborio rice and cook for 2 minutes.
4. Pour in white wine and simmer until absorbed. Gradually add warmed vegetable broth, stirring constantly, until risotto is creamy and cooked to your desired consistency.
5. In a food processor, combine arugula, pine nuts, Parmesan cheese, salt, and pepper. Blend into a smooth pesto.
6. Fold in roasted bell peppers and mixed mushrooms into the risotto. Season with additional salt and pepper if needed.
7. Serve risotto topped with a generous dollop of arugula pesto.

Chef’s Insight

The combination of creamy risotto and zesty arugula pesto creates a perfect balance of flavors, while the roasted bell peppers add a smoky note.

Notes

This recipe is best served warm and can be easily adapted to accommodate various dietary restrictions.