Recipe - Mushroom Risotto

2 tablespoon Oil
8 Spring Onions, Sliced
8 ounce Long Grain Rice
1 One half pt Vegetable Stock
12 ounce Mushrooms, Sliced
1 Red Pepper, chopped and
deseeded
8 ounce Courgettes, Sliced
Salt and Pepper

Heat oil in a frying pan. Cook onions until soft.

Stir in rice until grains are coated with oil. Pour in 1 One fourth pints of stock
and bring to the boil.

Stir in mushrooms, pepper and courgettes. Lower heat, cover and simmer for
15 minutes until rice has absorbed stock, adding remaining stock as
necessary.

Season to taste. Serve hot or cold

Source: Take A Break

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini