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Rice: Mushroom Risotto




Source of Recipe


riceselect.com


List of Ingredients




1 1/2 cups RiceSelect® Risotto Rice
2 tablespoons olive oil
2 tablespoons butter or margarine
1 onion, chopped
1 red or green bell pepper, chopped
1 1/2 cups sliced mushrooms
4 1/2 cups vegetable or chicken broth
1 tablespoon chopped Italian parsley



Recipe



Heat olive oil and butter or margarine in large saucepan. Saute onion until transparent. Add bell pepper and mushrooms; cook for 2 minutes. Add the rice and stir for 1-2 minutes. Add 1 1/2 cups broth and bring to a boil. Reduce heat to medium, stirring occasionally until liquid is absorbed. Add remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed each time. Remove from heat and stir in parsley.

SERVES 6