Risotto

4 servings

• 1 cup sliced fresh mushrooms
• 2/3 cup long grain rice
• 1/3 cup chopped green pepper
• 2 Tablespoons butter
• 1 cup chicken broth
• 1/2 cup water
• 1/4 cup dry sherry
• dash of red pepper
• 2 Tablespoons grated Parmesan cheese

In a medium saucepan sauté the mushrooms, rice, and green pepper in butter until the green pepper is tender. Remove from heat and mix in the chicken broth, water, sherry and dash of pepper. Bring the mixture to a boil and then reduce heat to simmer. Cover and simmer until the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for at least 5 minutes. Place into serving dish, and fluff up the mixture with a fork. Sprinkle the grated Parmesan cheese on top.