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Greetings. Abborio rice is the kind of rice used to make risotto. There are endless combinations of ingredients and flavorings for risotto. This one is simple and easy to make while the rest of dinner is on the grill. Use chicken bouillon if you can’t find the mushroom soup base.
Risotto
½ cup abborio rice ~ 2 tablespoons butter
1 cup chopped orange or yellow bell pepper
½ tablespoon mushroom soup base (such as Better than Bouillon brand)
3 or more cups boiling water, as needed
1 cup frozen green peas, thawed
salt and pepper, to taste
Place rice in strainer and rinse. Set aside to drain.
Melt butter in 10-inch skillet over medium heat.
Add peppers and sauté for about 5 minutes, until softened.
Stir in mushroom soup base. Stir in ½ cup water. Lower heat to maintain a steady, gentle simmer.
As rice becomes dry, stir in water in approximate ½-cup increments until rice reaches desired tenderness. This will take from 20 to 35 minutes. Stir in peas. Add salt and pepper to taste. Serves 2.