Risotto with Vegetables

2 tbsp margarine
2 tbsp. oil
1 medium onion, chopped
1 garlic, minced
1 cup sliced mushrooms
1 cup uncooked rice
2 cups hot chicken broth, divided
¼ tsp. Tabasco® pepper sauce
1 to 1½ cups hot water, divided
1 9oz. pkg. frozen artichoke hearts, cooked and drained
½ cup fresh or canned roasted red peppers, coarsely chopped

In medium skillet; heat margarine and oil; cook onion, garlic and mushrooms
5 minutes or until onions are translucent. Add rice; cook 1 to 2 minutes or
until partly translucent.

Add ½ cup hot broth and pepper sauce; stir constantly until rice absorbs
broth. Add remaining broth and hot water, ½ cup at a time; stir constantly
from bottom and sides of pan and wait until rice just begins to dry out
before adding more liquid. Cook and stir until rice is tender but firm to
the bite, and is the consistency of creamy rice pudding. (The total amount
of liquid used will vary. Watch rice carefully to ensure proper consistency.)

Total cooking time is about 30 minutes. Stir in artichokes and roasted
peppers. Serve with additional pepper sauce, if desired.

Makes 6 servings