May 27, 2015

Red Bell Pepper Risotto

On the Menu Today~
Red Pepper Risotto
Green Onion Curls~

Red Pepper Risotto

  • 3 red bell peppers, chopped
  • 1 tablespoon water
  • 5 tablespoons unsalted butter
  • 4 cups low-sodium chicken broth
  • 4 shallots, minced
  • 1 garlic clove, minced
  • 1 cup arborio rice
  • 1/3 cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons minced flat-leaf parsley
Cooking Directions
  1. In a skillet, cook peppers in water and 2 tablespoon of butter.
  2. Simmer over moderate heat, stirring occasionally until very soft, about 20 minutes.
  3. Transfer peppers to a small bowl, puree' peppers with an immersion blender leaving a few pieces of peppers in small pieces. Season with salt and pepper.
  4. In a saucepan, heat broth and keep at a bare simmer.
  5. In a heavy 2 to 3 quart saucepan, cook shallots and garlic in remaining 2 tablespoons butter over low heat until very soft, about 5 minutes.
  6. Stir in rice. Cook over moderate heat, stirring constantly about 5 minutes.
  7. Add wine and cook stirring constantly until wine is absorbed.
  8. Continue adding broth about 1/2 cup at a time, cooking and stirring constantly, letting each addition be absorbed before adding the next, until rice is al dente', about 20 minutes.
  9. Remove pan from heat, stir in pepper puree', Parmesan cheese, salt and pepper to taste.
  10. Garnish risotto with green onion curls.

Pepper, Risotto

Learn how to make green onion curls here:
How to Make Green Onion Curls

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