Risotto

Ingredients

• 1 cup uncooked rice
• 1 can tomatoes
• y2 lb. grated cheese
• 1 tbsp. oil or butter
• 1 bell pepper, chopped
• 1 tsp. salt
• 1 small onion, chopped

Method

1. 1

   Boil rice in boiling water for 15 minutes.

2. 2

   Saute onions, pepper, and tomatoes in oil for 5 minutes.

3. 3

   Drain rice.

4. 4

   Put a layer of rice in casserole, sprinkle with a layer of cheese, and then sauce.

5. 5

   Alternate layers until dish is full, having last layer covered with cheese.

6. 6

   Cover casserole and cook 20 minutes at 350 degrees.

7. 7

   Serves 6.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 67. The excerpt below is the record exactly as published.

RISOTTO 1 cup uncooked rice 1 can tomatoes y2 lb. grated cheese 1 tbsp. oil or butter 1 bell pepper, chopped 1 tsp. salt 1 small onion, chopped

Cook this with the app: pantry check, scaling, and the assistant.