INGREDIENTS
7
Bell peppers, medium size
1/2 cup
Italian flat leaf parsley
1 lb
Mushrooms, wild
1
Onion, medium
28 oz
San marzano tomatoes, canned
8
sprigs Thyme
8
sprigs Thyme, whole
1/2 qt
Vegetable stock, seasoned
3/4 cup
Risotto rice
1
Black pepper
1 tsp
Paprika, sweet
1 tsp
Sea salt
4 tbsp
Olive oil, extra virgin
1/2 cup
Sour cream or greek yogurt
3
Leaves bay