Posted: January 23 2011 in RecipesRice

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
1 1/2 cups Rice Select’s Risotto Rice
4 1/2 cups vegetable or chicken broth
1 tablespoon chopped Italian parsley

Heat olive oil and butter or margarine in large saucepan. Sauté 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.

Recipe from Rice Select’s website