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Risotto with Roasted Peppers




Source of Recipe


ecookbooks


List of Ingredients




2 cups roasted red peppers
6 cups vegetable broth or (low sodium chicken stock canned)
3 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup finely minced yellow onion
1 cup arborio rice
1/2 cup dry white wine
5 - 6 basil leaves, finely shredded
1/3 cup parmigiano reggiano


Recipe



Cut peppers into thin strips, then dice the strips. Place in a bowl, cover and set aside. Heat the broth in a medium saucepan and keep warm over low heat.
Heat 3 Tbsp. oil in a large skillet over medium heat. Add the onion and cook, stirring, until the onion is pale yellow and soft (4 - 5 minutes). Add the rice and stir quickly until it is well coated with oil and onion (1 - 2 minutes). Add the peppers and all the juices to the rice and stir once or twice. Add the wine and cook, stirring
until it is almost all reduced. Add 1/2 cup of simmering broth or just enough to barely cover the rice. Cook and stir until the broth has been absorbed completely.
Continue cooking and stirring the rice in this manner, adding the broth 1/2 cup at a time for 16 - 17 minutes.
When the last addition of broth is almost all reduced, add the basil, the butter, and parmesan to the rice. Stir quickly for a minute or twountil the butter and cheese melt and the rice is moist and creamy.