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Red Pepper Risotto




Source of Recipe


Internet


List of Ingredients




1 Cup Sun-Dried Red Peppers, sliced finely
1/4 Cup Olive Oil
1 1/2 Cups Arborio Rice
3 Cans Vegetable Broth
1/4 Cup White Wine
1 Medium Onion, chopped
1 Clove Garlic, minced
2 Cups Fresh Mushrooms, chopped
1/4 Cup Parmesan Cheese, grated


Recipe



Chop mushrooms, saute in 1 tablespoon oil until cooked through and set aside. In a large frying pan, fry the rest of oil, garlic, onion, and red peppers. Add rice, stir. Add half of the combined broth and wine and let simmer on low heat for approx 30 minutes, stirring occasionally. Add more broth as needed until rice has absorbed all the broth and has a creamy texture. Stir mushrooms into the rice and serve sprinkled with parmesan cheese and cracked pepper.