Portugese Risotto

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“From "What's Cooking in Portugal" by Saul Krieg.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
  2. Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
  3. Serve hot.

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