Mama Lil's Pickled Pepper and Mushroom Risotto

This rich and creamy risotto is packed with the flavors of mushrooms and tangy pickled peppers. It's a great comfort food dish for a cozy night in. 


  • 6 cups chicken or vegetable broth 
  • 2 tablespoons olive oil 
  • 1/2 onion, diced 
  • 2 cloves garlic, minced 
  • 8 ounces mushrooms, sliced 
  • 1 cup Arborio rice 
  • 1/4 cup white wine (optional) 
  • 1/4 cup Mama Lil's Pickled Peppers, sliced 
  • 1/4 cup grated Parmesan cheese 
  • Salt and black pepper to taste 


  1. Heat the chicken or vegetable broth in a saucepan over medium heat until hot. 
  2. In a separate large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent. 
  3. Add the sliced mushrooms and cook until they release their moisture and are lightly browned. 
  4. Add the Arborio rice and stir to coat in the oil and vegetables. 
  5. Add the white wine (if using) and stir until it is absorbed. 
  6. Add a ladleful of the hot broth to the rice and stir until it is absorbed. Repeat this process, adding the broth one ladleful at a time, until the rice is cooked through and the risotto is creamy. 
  7. Stir in the sliced Mama Lil's Pickled Peppers and grated Parmesan cheese. Season with salt and black pepper to taste. 
  8. Serve the risotto hot with additional Parmesan cheese and fresh herbs if desired.


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