Stir in the eggplant puree and the cream and season with salt and pepper. fresh mushrooms 4 tbsp. red pepper 1 sm. Add the vegetable stock with crushed red pepper flakes, 1/2 cup at a time; stir constantly until it is absorbed before adding more. salt 1 sm. eggplant 1 tsp. zucchini 1 sm. onion 2 tbsp. Stir in the parsley and scallions. butter 1/2 c. peas 1 lg. green pepper 1/4 lb. 1 sm. olive oil 2 c. uncooked Arborio Rice 2 c. chicken broth 1 3/4 c. hot water 2/3 c. Parmesan cheese Fresh ground pepper to taste Cook until the rice is al dente, 20 minutes total.

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