Riso with Peppers, Mushrooms, and Onions
Riso is a rice-shaped Italian pasta that makes an interesting change from risotto on the one hand and traditional pastas on the other. You can add virtually any meats or vegetables to it, but this recipe is one I particularly like. It evolved over time.
Riso is a rice-shaped Italian pasta that makes an interesting change from risotto on the one hand and traditional pastas on the other. You can add virtually any meats or vegetables to it, but this recipe is one I particularly like. It evolved over time.
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup white wine
- 1 cup extra virgin olive oil
- 1/2 cup diced sweet onion
- 2 medium garlic cloves
- 1/2 red pepper cubed
- 1/3 cup freshly grated parmigiano-reggiano cheese
- 2 cups free range chicken broth
- 1 cup riso (de cecco is best i think)
- 1/2 yellow pepper cubed
- 1/2 cup sliced crimini mushrooms
- 2 cups loosely packed fresh basil leaves coarsely chopped
- 3 ounces pine nuts
- 2 tablespoons plus parmigiano cheese for serving
- Carbohydrate 7.15505238293821 g
- Cholesterol 0 mg
- Fat 43.0614700638314 g
- Fiber 1.5992409216706 g
- Protein 3.96171978429685 g
- Saturated Fat 4.9739234389965 g
- Serving Size 1 1 Serving (112g)
- Sodium 3.67170118060191 mg
- Sugar 5.55581146126762 g
- Trans Fat 3.12147754164035 g
- Calories 420 calories
Step-by-step
- Add one cup of lightly salted water to chicken broth and bring to a simmer in a small saucepan.
- Over medium heat in a 10 inch skillet, heat 2 TS olive oil and saute onion until translucent.
- Add riso and saute until light brown, about two minutes.
- Add wine and continue sauteing until evaporated.
- Add broth and water mix 1/2 cup at a time to the riso, stirring constantly (as in risotto) until liquid is absorbed.
- If you run out of liquid, simmer some additional water until riso is soft and creamy. Total cooking and stirring time is about 20 minutes.
- Set aside.
- In another medium skillet, heat remaining 2TS olive oil and add peppers stirring until softened and lightly charred.
- Add mushrooms and continue stirring until softened.
- In a blender or food processor, mix the basil, garlic, salt, pine nuts, parmigiano cheese and 1/2 cup of olive oil at medium speed.
- Blend until the pesto has a grainy texture--do not puree completely, because a good pesto has a very distinctive texture, neither too mushy or too thick.
- Spoon mixture into a sealable container, add the remaining olive oil and blend until absorbed.
- Set aside two tablespoons in a small dish and cover the remaining pesto with a few drops of olive oil.
- Seal tightly and store in refrigerator for a later use. Pesto will keep for up to two weeks.
- Stir Mushroom, peppers, and the two tablespoons of pesto into the riso and add the parmegiano cheese and stir until melted until creamy and well mixed.
- Serve immediately.
A Weeknight Delight: Riso with Peppers, Mushrooms, and Onions
As a busy working mom, finding time to cook a delicious and healthy meal can often feel like an impossible task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending to-do list. But I've discovered the secret to making weeknight dinners a breeze: simple, flavorful recipes that don't sacrifice taste for convenience. This Riso with Peppers, Mushrooms, and Onions is my go-to when I need a quick, satisfying meal the whole family will enjoy.
The beauty of this dish lies in its versatility and speed. Riso, a delightful rice-shaped pasta, cooks up faster than traditional pasta, and the vibrant mix of peppers and mushrooms adds a depth of flavor that elevates it beyond a simple weeknight meal. I love the earthy notes of the mushrooms paired with the sweet peppers, all perfectly complemented by the creamy texture of the pesto. It's a dish that satisfies my craving for a comforting, home-cooked meal without demanding hours of preparation. I often adapt this recipe based on what vegetables I have on hand – feel free to experiment! Add zucchini, spinach, or even some leftover cooked chicken or sausage for a heartier meal.
Beyond the Recipe: A Taste of Italy in My Kitchen
The inspiration for this dish came from a trip to Italy several years ago. I vividly remember sitting in a small trattoria, surrounded by the buzz of conversation and the aroma of fresh herbs. The simplicity of the Italian cuisine, with its emphasis on fresh, high-quality ingredients, completely captivated me. This riso recipe is my attempt to recreate some of that Italian magic in my own kitchen. It's a way to transport myself back to those sunny Italian afternoons, even amidst the chaos of a busy week. The vibrant colors of the peppers and mushrooms always remind me of the stunning landscapes I experienced during my travels.
More Than Just a Meal: Family Time
For me, cooking isn't just about preparing a meal; it's about creating a sense of connection and togetherness. While the riso simmers, I often find myself chatting with my kids about their day, listening to their stories, and sharing moments of laughter. The process of preparing a meal together, even a simple one, becomes a valuable opportunity for bonding and creating lasting memories. The aroma of the herbs and garlic filling the kitchen always creates a warm and inviting atmosphere.
A Recipe for Success: Tips and Tricks
To make this recipe even easier, I often prep the vegetables ahead of time. Chopping the peppers and onions on the weekend and storing them in the refrigerator saves precious minutes during the week. The pesto can also be made ahead and stored, doubling as a delicious addition to other pasta dishes or as a spread for sandwiches. It's all about finding those small shortcuts that make a big difference when time is limited. This flexibility makes the recipe perfect for busy individuals, families, or anyone seeking a flavourful meal without the stress of complex cooking.
Serving Suggestions and Variations: Beyond the Plate
This dish is delicious served on its own, but you can also elevate it further by adding a side of crusty bread for dipping in the flavorful sauce. A simple green salad would also complement the rich flavors of the riso. For a vegetarian option, swap the chicken broth for vegetable broth. And for a more robust meal, add some grilled chicken or shrimp. Don't hesitate to experiment with different types of peppers and mushrooms. The possibilities are endless! The recipe allows for creativity and personalization, making it a versatile and satisfying option for any occasion.
Conclusion: A Weeknight Winner
This Riso with Peppers, Mushrooms, and Onions recipe is more than just a delicious meal; it's a testament to the power of simple cooking and the joy of creating flavorful food for those you love. It's a recipe that has become a staple in my family, and I hope it will become a favorite in yours too. Its versatility, speed, and deliciousness make it perfect for busy weeknights, and the comforting flavors will always remind me of the simple pleasures of home-cooked meals and family time.
