A delightful and refreshing risotto that is filling but not too rich. With the price of red bell peppers at the market today, this recipe is a bit dear, but worth every penny. Delicious served with greens tossed in a vinaigrette.
1. Roast the red bell peppers on the grill or in a 450 degree oven until the skins are blackened and blistered. Put into a paper bag, closing the top, and allow to steam 5 minutes. Peel the blistered skin from the peppers, remove the seeds and stems. Slice one pepper into strips, and purree the remaining three in a blender until smooth.
2. Heat the broth in a large pan until at a simmer, then turn down heat to keep broth hot but not boiling.
3. Meanwhile, heat the olive oil and butter in a large heavy skillet, and sauté the onion, garlic and basil until the onion is soft and translucent. Add the sliced roasted peppers and saute briefly.
4. Add the rice to the pan of vegetables and sauté until the grains are translucent with only a white center. Deglaze the pan with the white wine, stirring frequently as the rice absorbs the liquid.
5. Add the red pepper purree to the rice and stir until liquid is absorbed. Continue, adding the hot broth 1/2 cup at a time and stirring while the liquid is absorbed, then adding the next ladleful of broth.
6. Check during the cooking process to test the doneness of the rice. When it has reached al dente, stir in the reserved pepper slices and parmesan cheese and remove from heat. Serve immediately.
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 588 | ||
Calories from Fat: 113 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 18mg | 6 % | |
Sodium 610.1mg | 21 % | |
Potassium 630.7mg | 17 % | |
Total Carbohydrate 101.5g | 30 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 95.1g | ||
Protein 13.8g | 20 % | |
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. |
Calories per serving: 588
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