INGREDIENTS
3 cups
water
2 cups
vegetable stock
1/2 cup
extra virgin olive oil
1 large
red bell pepper
1 large
yellow bell pepper
2 cups
arborio rice
1/4 cup
flat leaf parsley
2 tbsp
dry white wine
1/2 tsp
salt
1/4 tsp
black pepper
1 cup
mussels
1 lb
raw shrimp
1 cup
peas