Tuesday, February 8, 2011

Roasted Red Pepper & Parmesan Risotto

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!!

Cheddar Chipotle Scones

Seriously, what is better than a warm scone on a winter's day? These scones were fabulous! I can't believe they only have 3 tablespoons of butter! Next time I make these, I will use even more chipotle. The flavor was great, but I personally would have liked it even stronger. That being said, the kids loved these and they were not even close to being too spicy for them. This recipe is from Serious Eats. I could not believe how flaky these were, and I even subbed Greek yogurt for the sour cream! Try these, they would be fantastic with some spicy Italian sausage added.

Cheddar Chipotle Scones
2 c. AP Flour
1 T. baking powder
1/2 t. salt
3 T. butter, cold and cut into small pieces

3/4 c. sour cream (I used Greek yogurt)
1/2 c. sharp shredded cheddar
1  minced chipotle pepper in adobo
1 T. water
1 egg, beaten

Preheat oven to 350.Combine dry ingredients and cut in butter using pastry blender or 2 forks, until resembles coarse crumbs. Combine sour cream, cheese, pepper, water and egg and mix well. Fold into dry ingredients mixing just until combined. Knead into 8" round slab and cut into 8 wedges. Bake for 15-25 minutes until golden.