1 cup sliced green onions, green included
½ cup chopped
green pepper,
½ cup chopped celery
3 T butter
1-½ cup uncooked Arborio rice
1 – 14.5 oz tin chicken broth
1 – 14.5 oz tin diced tomatoes
salt and pepper to taste
¾ cup grated Parmesan cheese
In a large skillet, lightly sauté green onions, green
pepper and celery in butter.
Stir in rice; continue cooking 2 minutes. Add broth, tomatoes,
salt and pepper.
Bring to boil; cover tightly, reduce heat to med low and
simmer for 20 minutes. Do not lift cover during this time.
Remove cover; simmer an additional 5 minutes, stirring occasionally.
Remove from heat; stir in cheese and serve.
Serves 4. |
