| 0.5 | pkg(s) | fresh basil |
| 1 | sprig(s) | rosemary |
| 0.25 | tsp | black pepper |
| 0.5 | cup | Frozen Peas |
| 3 | clove | garlic |
| 0.5 | cup | green beans |
| 3 | tbsp | olive oil |
| 1 | unit | onions |
| 1 | cup | rice, arborio |
| 0.25 | cup | romano cheese |
| 0.25 | tsp | salt |
| 0.5 | cup | sundried tomatos |
Chop onions, sundried tomatoes, and basil. Press garlic.
In large frying pan, sauté onion, garlic, and rice (yes, include the rice at the very beginning!) in olive oil until rice start turning translucent. Add 1 cup hot bouillon; stir til absorbed; add tomatoes and the rest (except cheese). Stir frequently.
To rice, continue adding one cup of hot liquid at a time, stirring frequently until absorbed and until rice has desired consistency (soft, but not too mushy) It takes approximately 3 cups liquid to 1 cup rice.
!!! Serve cheese on side for lactose free. !!!
Shortly before serving, sprinkle liberally with grated cheese (and add a liberal amount of butter), stir in or cover melt.