Mushroom and Cheese Risotto

Ingredients

• 2 tbsp. olive oil
• 2 cups risotto
• 2 garlic cloves, crushed
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, seeded and chopped
• 3 1/4 cups sliced mushrooms
• 1 tbsp. chopped fresh oregano, or 1 tsp. dried oregano
• 4 cups vegetable or chicken stock
• 2 oz. sun dried tomatoes, drained
• 2/3 cup finely grated parmesan
• Salt and pepper

Directions

1. Heat the oil in a large pan. Add the rice and cook, stirring constantly, for 5 minutes.
2. Add garlic, onion, celery, and bell pepper and cook, stirring constantly, for 5 minutes. Add mushrooms and cook for 3-4 minutes.
3. Stir in the oregano and bouillon. Heat until just boiling, then reduce heat and cover, simmering gently for about 20 minutes or until rice is tender and creamy.
4. Add the sun-dried tomatoes and season to taste with salt and pepper.
5. Stir in half of the grated parmesan cheese and top with the remaining cheese. Serve immediately.