Portugese Risotto

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

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. 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. Serve hot.

olive oil, rice, boneless veal, tomatoes, garlic, onion, saffron, parsley, salt, pepper, chicken stock, frozen peas, mushroom

Taken from www.food.com/recipe/portugese-risotto-482426 (may not work)