Lentil and Rice Stuffed Peppers
Large bell pepper halves bake with a warm brown-rice and lentil filling, tomato sauce and a modest mozzarella topping. Makes four portions using already-cooked rice and lentils.
Dinner · Fall · Comfort food
Mushroom Risotto
Porcini soaking liquid gives this mushroom risotto depth, while gradual additions of stock help the rice turn creamy. Finish with butter, Parmesan and parsley for four dinner portions.
1 hr 5 min4 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 50 g dried porcini mushrooms
- 1 litre boiling water, plus extra hot water if needed
- 1 vegetable stock cube suitable for 1 litre liquid
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250 g chestnut or cremini mushrooms, sliced or chopped
- 300 g arborio risotto rice, uncooked
- 175 ml dry white wine
- 25 g butter
- 50 g Parmesan or Grana Padano, finely grated and divided
- 1 handful flat-leaf parsley leaves, chopped and divided
- salt and freshly ground black pepper, to taste
How to make Mushroom Risotto
Timing details
Allow about 65 minutes: 20 minutes soaking with chopping done during that time, up to 42 minutes stovetop cooking, and 3 minutes resting. Rice varieties and heat levels affect the final cooking time.
- Preparation
- 20 min
- Cooking
- 42 min
- 01
Soak porcini in the boiling water for 20 minutes. Meanwhile, chop the vegetables. Lift out the softened porcini, squeeze gently and chop. Strain the liquid through a lined sieve, leaving any grit behind. Dissolve the stock cube in it and keep warm.
- 02
Heat oil in the wide pan over medium heat. Soften onion and garlic for 5 minutes. Add both mushrooms and cook for 8 minutes, stirring. Season lightly.
- 03
Stir in rice for 1 minute. Add wine and simmer until mostly absorbed, about 3 minutes.
- 04
Add warm stock gradually, stirring frequently and letting each addition mostly absorb before adding more. Start checking rice after 20 minutes; allow up to 25 minutes or longer if needed. Add hot water if stock runs out. Aim for tender grains with a little bite and a loose, creamy consistency.
- 05
Remove from heat. Fold in butter and half the cheese and parsley. Cover for 3 minutes, stir, then serve with the remaining cheese and parsley.
- 06
Cool leftovers quickly in small, shallow containers and refrigerate, ideally within 1 hour. Use within 24 hours and reheat only once until steaming hot throughout.
Recipe questions
Is the soaking time included?
Yes. The total includes a 20-minute soak, with chopping done during that period, all stovetop steps and a short final rest. Treat it as an approximate cooking plan, not a guaranteed finish time.
Can I use ordinary long-grain rice?
This recipe is written for arborio risotto rice. Other rice varieties absorb liquid differently, so the quantities and timing should not be treated as a direct swap.
Why strain the porcini liquid?
Dried mushrooms can carry grit. A lined fine sieve catches sediment; avoid pouring the residue from the bottom of the soaking bowl into the rice.
Is this vegetarian or alcohol-free?
Not automatically. Traditional Parmesan and Grana Padano can contain animal rennet, and wine is included. Choose ingredients that meet your needs and do not assume cooking removes all alcohol. This version does not provide a tested wine-free substitution.
Can I make it ahead?
The texture is best when served immediately. For leftovers, follow the rice-specific cooling and 24-hour refrigerator guidance in the method. Reheat just once until hot throughout; do not leave the pan on the counter to cool slowly.
What can I serve with it?
A simple green salad offers a fresh contrast. For a separate vegetable dish, try our roasted cabbage steaks or maple thyme roasted carrots, allowing their own preparation and cooking time.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recipe source: Adapted from Barney Desmazery at Good Food. Adapted from Barney Desmazery at Good Food, with explicit stock straining, a full timing allowance and rice-specific storage guidance.
Additional references: Food Standards Agency: storing and reheating rice
You may also like
Cranberry Rosemary Chicken Thighs with Red Onion
Four browned chicken thighs roast over red onion and fresh cranberries, then get a tart maple-Dijon pan sauce. The skin stays above the liquid while the fruit softens.
Roasted Fennel and White Bean Bake with Lemon
Tender fennel wedges and white beans bake in a thick tomato sauce under crisp lemon-parsley breadcrumbs. A four-portion, dairy-free autumn dinner.
Leek, Potato and White Bean Gratin with Thyme
Thin potatoes and cleaned leeks simmer in vegetable broth, then bake with ready-cooked white beans and a cheddar top. Four vegetarian dinner portions without cream or bacon.