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Name: Red Pepper Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 7 cups Vegetable Stock; 2 tablespoons Extra virgin olive oil; 1/2 cup onion finely chopped; 2 large Garlic cloves minced; 2 large Red pepper finely diced; salt to taste; 1 1/2 cups arborio or carnaroli rice; 1/2 cup Dry white wine; pinch saffron threads optional; pinch Freshly ground pepper; 2 tablespoons Fresh parsley chopped; 1/2 cup Parmesan cheese grated

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INGREDIENTS

7 cups Vegetable Stock
2 tablespoons Extra virgin olive oil
1/2 cup onion ; finely chopped
2 large Garlic cloves ; minced
2 large Red pepper ; finely diced
salt ; to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup Dry white wine
pinch saffron threads optional
pinch Freshly ground pepper
2 tablespoons Fresh parsley chopped
1/2 cup Parmesan cheese ; grated

Servings

INSTRUCTIONS

1. Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.

2. Heat the oli in a large, wide, heavy skillet or saucepan over medium heat, and add the onions or shallots. Cook gently until they begin to soften, about three minutes. Add the garlic, peppers, and 1/2 teaspoon of salt. Cook, stirring, until the peppers are limp and fragrant, about eight to ten minutes. Add the rice, and stir over medium heat until the grains are separtate and beginning to crackle, about three minutes.

3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly, you want some of the flavor to cook into the rice. When the wine has almost evaporated, stir in a ladleful or two of the simmering stock, about 1/2 cup, enough to just cover the rice. The stock should bubble slowly, (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry. Continue for 25 minutes, until the rice is cooked through but a little chewy. Tast and adjust seasoning.

4. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasons, and serve.

NOTES

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Red Pepper Risotto

7 cups Vegetable Stock
2 tablespoons Extra virgin olive oil
1/2 cup onion finely chopped
2 large Garlic cloves minced
2 large Red pepper finely diced
 salt to taste
1 1/2 cups arborio or carnaroli rice
1/2 cup Dry white wine
 pinch saffron threads optional
 pinch Freshly ground pepper
2 tablespoons Fresh parsley chopped
1/2 cup Parmesan cheese grated

1. Bring the stock to a simmer in a saucepan, with a ladle nearby.  Season generously with salt.

2. Heat the oli in a large, wide, heavy skillet or saucepan over medium heat, and add the onions or shallots.  Cook gently until they begin to soften, about three minutes.  Add the garlic, peppers, and 1/2 teaspoon of salt.  Cook, stirring, until the peppers are limp and fragrant, about eight to ten minutes.  Add the rice, and stir over medium heat until the grains are separtate and beginning to crackle, about three minutes.

3. Stir in the wine and cook over medium heat, stirring constantly.  The wine should bubble, but not too quickly, you want some of the flavor to cook into the rice.  When the wine has almost evaporated, stir in a ladleful or two of the simmering stock, about 1/2 cup, enough to just cover the rice.  The stock should bubble slowly, (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice.  Cook, stirring often, until the stock is just about absorbed.  Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry. Continue for 25 minutes, until the rice is cooked through but a little chewy. Tast and adjust seasoning.

4. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the parmesan and the herbs.  Remove from the heat.  The rice should be creamy; if it isn't, add a little more stock.  Stir once, taste and adjust seasons, and serve.

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Nutrition

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Serving Size: 1 Serving (616g)
Recipe Makes: 4 Servings

Calories: 473
Calories from Fat: 99 (21%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1g
Cholesterol 11mg		3 %
Sodium 1841.7mg		64 %
Potassium 282.6mg		7 %
Total Carbohydrate 79g		23 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 74.6g
Protein 11.3g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 473

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