Easy Mushroom Risotto
|Cooked rice||2 Cup (32 tbs)|
|Green peas||1 Cup (16 tbs)|
|Apple juice||1 Cup (16 tbs)|
|Grated cheese||3 Ounce|
Cook finely sliced onions and sliced mushrooms in the oil.
Cook diced carrot, peas and flowerettes of cauliflower in very little water.
Drain and mix with onion and mushrooms and 2 tblspn, of the water the vegetables were cooked in.
Add fresh chopped herbs, salt and pepper and the apple juice.
Add this to the rice, reheat and serve on large flat dish.
Sprinkle with cheese before serving or hand cheese separately.