Sweet pepper risotto
Recipe by Jeremy H
1 cup arborio rice.
1/2 cup sweet onion minced.
1-2 garlic cloves minced.
1 cup diced sweet pepper, or sliced sweet mini peppers.
3 cups low sodium chicken broth.
1 cup white wine.
Kosher salt to taste.
pepper to taste.
parsley to taste.
Thyme to taste.
good handful of parmiagiano.
Tab of butter.
Extra Virgin Olive Oil.
Prep. Time → 5-10 min
Cook Time → 20 min
1. Heat olive oil and butter over medium heat until butter is melted.
2. Add onions and cook stirring frequently until soft. Add some salt, and peppers, cook until peppers are soft, about 5 minutes.
3. Add rice, stirring frequently till rice is coated in oil and butter.
4. Add Wine, stir until liquid is almost gone. Add cup of broth, repeat. Add second cup of broth, repeat. And the third cup.
5. At this point the rice should release some starch, taste, see how much salt you need. When the liquid is gone, turn off heat, add parsley and thyme, and cheese. serve immediately.
main courses, red pepper, risotto, sweet pepper March 11, 2012 01:09
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