Red Pepper Risotto
Serving Size / Yield
- 5 C. chicken broth
- 3 Tbs. butter
- 1 Tbs. olive oil
- 1 sm. onion, finely chopped
- 2 red bell peppers, seeded and finely chopped
- 2 C. medium-grain rice
- 1/8 tsp. salt
- 1/8 tsp.pepper
- 1/2 C. grated parmesan cheese
Make sure the broth is heated. In a wide saucepan, heat 2 Tbs. butter and oil over medium heat. When butter has melted, add onion and cook for about 10 minutes or until the onion is golden. Add the peppers and cook for 10 more minutes.
Add the rice and stir until it gets hot, 2 minutes. Add 1/2 C. hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 C. at a time. Stir after each addition. Adjust the heat so the liquid simmers but rice doesn't stick to the pan. Add salt and pepper to taste as rice cooks.
Don't over-use the broth. Only use as much as needed until rice is tender and the risotto becomes creamy. Taste a few grains when you think it's done. If liquid runs out before its finished, use hot water. This process should take 18-20 minutes. Remove risotto pan from heat. Stir in the rest of the butter ad the cheese until all is melted and creamy. Serve.