Italian Risotto 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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