Risotto

Risotto is a lot of work, and really needs two people to keep things moving.  Risotto is different from normal rice as it needs the liquid added a bit at time and needs to be stirred constantly. Rach is the stirer and I'm the chopper.

You will need:

• 1 red pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 package of pre-washed arugula
• 2 tbsp. each of fresh oregano and basil
• 1/2 cup white wine
• 1 cup arborio rice
• 4 cups hot vegetable stock
• vegetable oil
• 1 can chick peas, rinsed and drained
• 1 can red kidney beans, rinsed and drained
• 1 cup frozen peas
• Parmesan cheese
• pepper

Saute red pepper and onion in vegetable oil.  When softened add in garlic, peas and wine.  Add in rice and a ladle of vegetable stock.  At this point add in herbs.  Keep adding vegetable stock a bit at a time, stirring until absorbed and then add some more.  When all the stock is added, stir in kidney beans and chick peas.  Stir in arugula and stir until wilted.  Add pepper to taste.  Serve with Parmesan cheese.