Mushroom Risotto

• 1 lb. mushrooms, finely chopped
• 2 tablespoons frozen peas
• 2

Sauté mushrooms, green peppers, and onions lightly in butter or margarine. Combine with rice, stock and salt. Place in a casserole and bake for about 40 minutes in the oven at 350°F. (Gas Mark 4). Garnish with sliced mushrooms and serve.