Vegetable risotto

2 Tbsp olive oil
6 green onions
3 garlic cloves
1 carrot
1/4 cup parsley
1 cup arborio rice
2 3/4 cup stock
1/2 cup tomato sauce
1 Tbsp lemon juice
1 Tbsp brown sugar
1/4 tsp white pepper
1 tsp dried rosemary
1 bay leaf
1 cup frozen peas (added near end)
parmesan cheese (stirred in at end)

This recipe assumes that you have a risotto cooker.  If you don't, use the
directions on the rice, more or less; i.e. stir for about 30 minutes,
adding liquid slowly, and use about 4 cups of stock.

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff