Risotto
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 272. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup sliced fresh mushrooms
- 2/3 cup long grain rice
- 1/3 cup chopped green pepper
- 2 tablespoons margarine or butter
- 1 cup chicken broth
- 1/2 cup water
- 1/4 cup dry sherry
- 1/4 teaspoon dried sage, crushed
- 2 tablespoons grated Parmesan cheese
Instructions
- In a medium saucepan cook mushrooms, rice, and green pepper in margarine till green pepper is tender. Remove from heat. Stir in broth, water, sherry, sage, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or till tender. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork.
- Sprinkle with Parmesan cheese.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Risotto - lemon onion ham.jpg" by Infrogmation of New Orleans; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Risotto_-_lemon_onion_ham.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.