BULALO RISOTTO STYLE

Ingredients:

1	pc (50 g)	onion, chopped
1	pc (100 g)	carrot, shredded
1	cup (160 g)	Japanese or dinorado rice
1	pack (450 g)	PUREFOODS READY-TO-EAT BULALO, shredded or cubed (discard bones)
5	cups	water
1/2	cup	shredded Parmesan cheese
1	stalk (5 g)	green onion, chopped

Procedure:

1. Heat pan with oil and sauté onion, carrot and rice.

2. Add meat and water. Mix until boiling. Reduce heat. Cover and simmer for 15 minutes.

3. Uncover and cook, while stirring occasionally, until mixture thickens and rice is tender, for about 7 minutes.

4. Remove from heat and add cheese and green onion. Mix well. Cover and let stand for another 3 minutes.

Makes 6 servings.

(Yield: 6 cups risotto/1 cup per serving)

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