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. Recipe from Brenda Hyde of OldFashionedLiving.com |
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