Roasted Red Pepper Risotto

Introduction: Roasted Red Pepper Risotto

About: A fitness Instructor, active mother of 3

A hot comfort dish great for fall or winter using flavorful Roasted Red Peppers. Easy and elegant you can make this any night of the week or as a first course for special occasions.

Step 1: Prepare Ingredients

3 tbsp EVOO
1 leek, washed, chopped

1-2 tbsp chopped flat leaf parsley

1 cup italian arborio rice

1/2 cup white wine

3 cup chicken or vegetable broth

1/3 cup grated parmesan or pecorino cheese

Sauce:

1 cup roasted red pepper* (grilled on BBQ to blacken skin. Scrape off burnt skin, seed and puree or use drained, water preserved jarred peppers)
1 clove garlic

Step 2: Sauteeing

In a preheated medium sized saucepot sauté the leeks in oil for 5 min. until slightly transparent. Stir to evenly cook and distribute heat. Add rice and continue to stir to coat each grain. The rice should begin to look transparent on the outside after 2-3 min.

Step 3:

Add the wine and stir until it is absorbed. Another 2-3min. If the heat is too high reduce.

Step 4: Adding Broth

Begin to add 1 ladle of broth and continue to stir on #4 or #5 heat. When the liquid has almost absorbed add another ladle continuing to stir until grains expand and soften to an al dente bite. Continue adding 1 ladle at a time continuously stirring to prevent sticking, until all the liquid is finished.

Step 5:

In a blender/food processor puree drained red pepper and garlic. Pour into risotto. Add herbs. Stir to blend and continue cooking. Add cheese, stir to thicken. Taste for seasoning. Serve as a 1 st course or as a side. Enjoy with love.

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