Risotto with Peas, Lima Beans, Mushrooms, and Tomatoes

Note: This recipe is still being tested; as it stands right now (May, 1996), it's not very good. Use at your own risk.

Hardware

2 sm tomatoes, peeled, seeded, and chopped

½ lb mushrooms, sliced

½ cup frozen baby lima beans, thawed

½ cup frozen peas, thawed

Heat the oil.
Saute the mushrooms until almost soft
Add the tomatoes.
Simmer until the mushrooms are soft.
Prepare the "plain" risotto, but modify the procedure as follows:
- After the rice has absorbed the butter and oil, add the lima beans.
- Add the peas 3 - 5 minutes before the risotto is finished (that is, while you're still adding stock).
Stir the tomatoes and mushrooms into the risotto and serve immediately.

If you decide not to remove the tomato seeds, don't use any oil, and simmer the mushrooms and tomatoes together until the mushrooms are soft.

Difficulty: Moderate.

Time: About one hour.

(from my own foolin' around)

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2	sm	tomatoes, peeled, seeded, and chopped
½	lb	mushrooms, sliced
½	cup	frozen baby lima beans, thawed
½	cup	frozen peas, thawed