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Risotto with Mushrooms and Peas

Ingredients: 4/23 Pound(s) parmesan cheese 1/2 bell pepper, red 163/625 Pound(s) peas 1 mushroom, button 326/625 Pound(s) rice, arborio 137/4377 Quart(s) olive oil 8 Ounce(s) pinot grigio 3 Cup(s) water 3 Cup(s) bouillon, vegetable Directions: 1. Combine broth and wine in saucepan. Bring to simmer over medium heat. 2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice and stir 2 minutes. 3. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes. 4. Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, peas and bell pepper; saute about 5 minutes. 5. Stir into risotto along with cheese. Mix in enough remaining broth mixture if needed to moisten.
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Cover and bring to a boil over medium-high heat, turn down the heat to medium-low, and simmer gently for 30 minutes. Strain i t through a fine sieve Mushrooms au gratin pop out the stems and holow core the mushroom caps. chop the stem and toss them with the bread crumbs, parsley, chives, onion and garlic. bind the mixture with a 1 Tablespoon of melted butter, egg yoke and cream. fill the caps with the mixture, moundin Rice & peas with tempeh Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly. Add water & cinnamon stick. Cover pot & bring to a boil. Reduce heat & simer for 40 minutes, or till all the water has evaporated. Cook black-eyed p Perfect pasta with mushrooms 1. In large pot, cook pasta in boiling salted water until “al dente”—firm to the bite. Drain and rinse quickly. Keep warm. 2. Clean mushroom. 3. Slice mushrooms. Peel and chop onions. 4. In a pan, heat butter. 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