4 tablespoons butter
1/2 cup finely chopped shallots
1 1/2 cups fresh peas, shelled
1/3 cup grated carrot
1 can (400g) of crushed tomatoes, reserve the liquid
1/2 cup sliced mushrooms
1/3 cup diced red or green bell pepper
3 chicken bouillon cubes dissolved in 6 cups boiling water
1 cup Arborio rice
1 cup dry white wine
1/4 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon salt
1 dash black pepper
4 tablespoons butter
1/2 cup finely chopped shallots
1 1/2 cups fresh peas, shelled
1/3 cup grated carrot
1 can (400g) of crushed tomatoes, reserve the liquid
1/2 cup sliced mushrooms
1/3 cup diced red or green bell pepper
3 chicken bouillon cubes dissolved in 6 cups boiling water
1 cup Arborio rice
1 cup dry white wine
1/4 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 teaspoon salt
1 dash black pepper
Step 1: In a large skillet, combine half the butter and shallots
Cook over high heat, stirring occasionally with a wooden spoon, until the shallots are soft
Add peas, carrot, crushed tomatoes with their liquid, mushrooms, bell peppers, and cook for 10 minutes or until the vegetables are tender
Step 2: Meanwhile, bring the chicken bouillon to a boil in a medium skillet. Reserve
Add rice to the skillet with the vegetables and cook for about 1 minute
Pour in the wine, stir, and cook until it evaporates
Add one cup of hot bouillon to the skillet and gradually add the remaining bouillon, stirring constantly as the liquid is absorbed, for 25 minutes or until the rice is al dente
Remove from heat
Step 3: Add the remaining butter, Parmesan cheese, thyme, parsley, salt, and black pepper
Stir, cover the skillet, and let it rest for 2 minutes
Transfer to a serving bowl and serve immediately.
