Ingredients
- ½ kg mushrooms (sliced)
- 1 cup rice
- 1 cup peas (cooked in advance)
- 2 tomatoes
- 1 onion
- 3 cups stock (chicken and vegetable)
- ½ cup olive oil
- ½ cup red wine
- Black pepper and salt
- Parmesan for sprinkling
Method
Pour the oil into a large cooking pot (ideally a deep saucepan) and add the washed rice, the peeled and finely chopped tomatoes, the mushrooms and the finely chopped onion. Cook for about 10 minutes, stirring. Then add the stock, wine and seasonings. Cover and cook for about 40–45 minutes, or until the rice has absorbed all the liquid. Shortly before removing from the heat, add the peas and the Parmesan. Stir well and serve.
