BABY BELLA RISOTTO
3 Tablespoons Olive Oil
1/4 Cup Onion, chopped
1/4 Cup Carrots,chopped
2 Cloves Garlic, minced
1/2 Red,Orange or Yellow Pepper,chopped
1 Large pkg Baby Bella Mushrooms, sliced thin
6 Cups Vegetable or Chicken Broth
1/2 Teaspoon Salt
11/2 Cups Rice(Basmati or other White Rice)
2 Tablespoons Butter
1/4 Cup Parmesan Cheese, finely grated
3 Cups Baby Spinach
Parsley ,chopped
Parmesan Cheese
Method:
Heat olive oil in a large saucepan over medium heat. Add onion and carrot, cook untilonion are transparent(4 to5 minutes). Add garlic and pepper; cookanother1 to 2 minutes.Add mushroomsand cover pan. cook until mushrooms are limp(4to 5 minutes).
While the mushroomsmixture is cooking, heat brothin a seperate sauce pan and keep hot,but not boiling.When mushrooms are limp,add salt and rice;stir until rice is mixed with vegtables. Slowly ass the broth,one ladle at a time,to the rice mixture. Each time the broth boils off and more broth stir often. Continue adding broth until rice is cooked(about 20 minutes) Stir in butter and parmesan cheese. Just before serving stir in spinach. serve in bowls with parsley and permesan sprinkled on top. about 6 servings.