Portugese Risotto

• tablespoons olive oil↗4 1⁄2 tablespoons
• lb uncooked rice1⁄4
• lb boneless veal or 3/4 lb boneless chicken, cut into small pieces↗3⁄4
• tomatoes, peeled↗3
• garlic clove↗1
• onion, chopped↗1
• pinch saffron↗1
• parsley, to taste↗
• salt, to taste↗
• pepper, to taste↗
• cup chicken stock↗1 cup
• ounces frozen peas, cooked↗10 ounces
• lb mushroom, sliced↗1⁄4

Step-by-step instructions

1. 1

   In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.

2. 2

   Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.

3. 3

   Serve hot.