Riso with Peppers Mushrooms and Onions
Ingredients
- 2 cups Free Range Chicken broth
- 3 tablespoons olive oil
- 1/2 cup diced sweet onion
- 1 cup riso (De Cecco is best, I think)
- 1/2 cup white wine
- 1/2 red pepper, cubed
- 1/2 yellow pepper, cubed
- 1/2 cup sliced crimini mushrooms
- 1/3 cup freshly grated parmigiano-reggiano cheese
- 2 cups loosely packed fresh basil leaves, coarsely chopped
- 2 medium garlic cloves
- 1 teaspoon salt
- 3 ounces pine nuts
- 1 cup Extra Virgin Olive Oil
- 2 tablespoons plus parmigiano cheese for serving
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