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3/4 cup Risotto, uncooked
3/4 cup Onion, chopped
1 cup Mushrooms, sliced
1/4 cup Green Pepper, chopped
2 Cloves Garlic, minced
2 teaspoon Olive Oil
2 cup Beef Broth
2 cup Tomato Sauce
2 teaspoon dried Basil
1 teaspoon Oregano
2 oz Mozzarella Cheese, shredded
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In a large pot cook macaroni about 10 minutes, or until tender; drain. Saute onion, mushrooms, green pepper and garlic in olive oil until onion is transparent. Add beef broth, tomato sauce, basil, oregano, and cooked macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella.
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