Paprika Pepper & Mushroom Risotto

Mushrooms with fresh sweet paprika make this vegetarian first course truly unique!

  • DifficultyMedium
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time25 Minutes
  • Servingserves 2 persons
  • Cooking methodStove
  • CuisineItalian
  • SeasonalitySpring, Summer and Autumn


1 l vegetable broth
180 g rice (type Arborio or Carnaroli)
100 g sweet provolone cheese
20 g dried porcini mushrooms
2 spoons extra-virgin olive oil
1 paprika pepper
1 onion
1 pinch table salt
q.s. fresh parsley
1/2 glass dry white wine


– put the mushrooms in a bowl and soak them in water for at least 30 minutes;

– chop the onion and put it in a pot with a pinch of salt and the extra virgin olive oil;

– chop the pepperoni r into small stripes and add it to the pot too;

– put the pot onto the fire and cook over medium heat;

– as soon as the onion starts to fry, add the herbs and then cover the pot with its lid and put the flame to minimum;

– let the vegetables to stew in its own liquid;

– meanwhile, put the rice in a nonstick fry pan and toast it on high flame a few second. Pour the wine and keep the pan on the flame till the wine evaporates;

– transfer the toasted rice in the pot with the pepperoni, drain the mushrooms and add them too;

– cover the rice with some of the hot vegetable stock;

– stir well and keep on watching the rice closely: as soon as the most of the liquid has evaporated, pour in some more hot vegetable stock;

– repeat the above step till the rice cooks. Do not add too much stock at one go whenever you top up the risotto, because when the rice cooks there must not be too much liquid in the pan;

– in the meantime chop the cheese into small cubes;

– when the rice is cooked, remove the pot form the stove and add the cheese;

– mix well till the cheese melts completely;

– allow the rice to settle for about 5 minutes before serving, topped with fresh parsley.

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