| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Italian, Rice, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Risotto — uncooked |
| 3/4 |
c |
Onion — chopped |
| 1 |
c |
Mushrooms — sliced |
| 1/4 |
c |
Green Pepper — chopped |
| 2 |
|
Cloves Garlic — minced |
| 2 |
ts |
Olive Oil |
| 2 |
c |
Beef Broth |
| 2 |
c |
Tomato Sauce |
| 2 |
ts |
Dried Basil |
| 1 |
ts |
Oregano |
| 2 |
oz |
Mozzarella Cheese — |
|
|
Shredded |
INSTRUCTIONS
In a large pot cook macaroni about 10 minutes, or until tender; drain.
Saute onion, mushrooms, green pepper and garlic in olive oil until onion is
transparent. Add beef broth, tomato sauce, basil, oregano, and cooked
macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella.
Makes 4 servings.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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