Roasted Red Pepper Risotto

I made this as a side-dish and served it as is, but it would be equally delicious with sliced Italian sausage stirred in and served as a one-dish meal! The red peppers puree makes this both sweet and spicy with a slightly smoky flavor from being roasted- yum!

Roasted Red Pepper Risotto
Serves 4

1/2 cup shredded Parmesan cheese
2 cans (14 1/2 ounces each) of low-sodium chicken broth
1 cup of dry Risotto/ Arborio rice
1 tablespoon extra virgin olive oil
3 tablespoons butter
1/2 cup finely chopped onion (or 1/2 tablespoon onion powder)
1/2- 1 cup roasted red pepper puree
salt and pepper to taste

1. Combine onion, oil, and butter and saute for 3 minutes
2. Add risotto and saute for another 2 minutes
3. Stir in one cup of broth and continue cooking and stirring occasionally while simmering until broth is mostly absorbed
4. Gradually stir in remaining broth one cup at a time, allowing liquid to be absorbed before adding more
5. After liquid has been mostly absorbed and risotto is tender, remove from heat, stir in roasted red pepper puree and cheese, add salt and pepper to taste and stir to combine everything
6. Serve and eat immediately!

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