red pepper 1 sm. butter 1/2 c. peas 1 lg. fresh mushrooms 4 tbsp. 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 green pepper 1/4 lb. onion 2 tbsp. zucchini 1 sm. Stir in the parsley and scallions. Stir in the eggplant puree and the cream and season with salt and pepper. Cook until the rice is al dente, 20 minutes total. eggplant 1 tsp. salt 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. 1 sm.