2 Tbsp Olive Oil
1 Cup Risotto Rice
2 Cloves Garlic - minced
1 Onion - chopped
2 Celery Stalks - chopped
1 Red or Green Pepper - seeded & chopped
8oz Button Mushrooms
1 Tbsp Fresh Oregano - chopped
4 Cups Vegetable Stock - almost boiling
1/4 Cup Sun-dried Tomatoes in Olive Oil - slivered
Salt & Pepper to taste
1/2 Cup grated Parmesan Cheese

Heat the oil in a deep pan. Add the rice and cook over low heat, stirring constantly until thoroughly coated with the oil

and translucent.

Add the garlic, onion, celery and bell pepper and cook for 5 minutes, stirring often. Add the mushrooms and cook for 4

minutes then stir in the oregano.

Add the hot stock a ladle full at time, stirring the whole time, adding the next ladle full only after the rice absorbs

the previous ladle full.

When it seems there will be only 5 minutes or so of time left, add in the sun-dried the tomatoes.

Season with salt & pepper to taste.

When the rice is done it will have a creamy consistency but still have a slight firmness to the grains. Remove form the

heat and stir in half the parmesan cheese. Serve in warmed bowls with the rest of the cheese.