Roasted Red Pepper Risotto

This is one of our favorite vegetarian dishes. Its subtle flavor and creamy cheesiness makes you say. "Mmmmmm" from the first bite. It's surprisingly filling!

Serves 3

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 T. olive oil
2 T. butter
1 onion chopped (I usually use only half)
2 garlic cloves, minced
1 1/2 cups Arborio (risotto) rice

4 cups simmering vegetable or chicken stock
2/3 cup freshly grated Parmesan cheese


1.) Preheat the oven broiler to high. Cut the peppers in half, remove the seeds and pith and arrange, cut sides down, on a baking sheet. Place under the broiler for 5-6 minutes or until the skin is mostly charred black. Put the peppers in a plastic bag and tie the ends. Leave for 4-5 minutes.

2.) Peel the peppers when they are cool enough to handle and steam has loosened skin. Cut into thin strips.

Start simmering the broth in a separate sauce pan.

3.) Heat the oil and butter in a large skillet or pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.

4.) Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring the whole time! until the rice is evenly coated in oil and the outer part of each grain has become translucent.

5.) Add a ladelful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, one ladelful at a time, making sure each quantity has been absorbed before adding the next.

6.) When the rice is tender but still firm to the bite, stir in the grated parmesan cheese, add salt and pepper to taste, Cover and leave to stand for 3-4 minutes, then serve piping hot, with extra Parmesan if using.

Goes great with sauteed zucchini!




Source: Best Ever Book of Rice & Risotto by Christine Ingram