Italian Risotto
Ingredients:
1 cup Arborio rice
1 green pepper, diced
1 red bell pepper, diced
1/3-cup onions, chopped
1 cup sliced mushrooms (any type)
2 2/3 cup chicken broth
1 tsp. olive oil
Parmesan Cheese
Heat broth in a medium saucepan, add tiny bit
of the olive oil. Sauté onions until tender;
add rice and stir until lightly browned. Add
some broth and cook until absorbed. Continue
adding broth until rice is tender. In another
pan, add a tiny bit of the olive oil. Sauté
peppers and mushrooms until peppers are tender.
Toss rice mixture with pepper mixture. Serve with
Parmesan sprinkled on each serving if desired.
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