1 1/2 Cups Arborio Rice

3 1/4 Cups Chicken Stock

12 Ounces Of Sliced Mushrooms

Two Tablespoons Diced Celery

Two Tablespoons Diced Red Onion

Two Tablespoons Diced Green Bell Pepper

Two Minced Garlic Cloves

Two Teaspoons Of Sea Salt

1/2 Teaspoon Of Ground Black Pepper

Two Tablespoons Of Olive Oil

Two Tablespoons Of Chopped Fresh Italian Parsley

Two Tablespoons Of Chopped Scallions

Preheat the oven to 350 degrees.

Into a Dutch oven, add the olive oil, the mushrooms, the celery, the red onion, the green bell pepper, the garlic, the sea salt, and the ground black pepper. Cook on medium heat for 10 minutes stirring occasionally. Add the rice. Stir so that all of the rice grains get coated with the olive oil and the vegetables. Cook for two minutes stirring constantly. Add the chicken stock. Turn the heat up to high. Stir to incorporate the rice with the broth. When the mixture comes to a boil, stir one more time. Cover the Dutch oven with aluminum foil and place the pot into the preheated oven.

Cook for 45 minutes until all of the broth is absorbed and the rice grains are tender. Garnish with the parsley and the scallions and serve.