The only thing you need to know about this recipe is that I made it twice in one week! The only change I made from the original was to used roasted red peppers that were in a jar vs. roasting my own. We are on quite the risotto kick here, and this one was wonderful!
Roasted Red Pepper & Parmesan Risotto
4 c. vegetable (or chicken) broth
2 t. olive oil
1 large shallot (or 1/4 c. onion) finely diced
1 c. arborio rice
4 garlic cloves, minced
1 large red bell pepper roasted, or 1 canned roasted red pepper
1/2 c. dry white wine
1/2 c. shredded Parmesan
1 T. butter
salt and pepper to taste
Heat broth over low heat. Meanwhile, chop pepper, onion and garlic. Set each aside separately. Heat olive oil in medium pan. Saute shallots (or onion) until translucent. Add rice and garlic and saute for an additional minute. Add wine and chopped pepper. Cook until most of the liquid is absorbed. Add 1/2 c. broth and cook until almost absorbed. Repeat until rice has cooked for about 25 minutes or is al dente. You will not use all of the broth. Remove from heat and add butter, cheese and season with salt and pepper.
Greta and Miles rating: They adored this!!