RED & YELLOW PEPPER RISOTTO
8 cups chicken broth and/or stock
3 tbsp. EV olive oil
1 medium onion, diced
2 cloves garlic, minced
2 whole bell peppers (red & yellow), diced
1½ cups Arborio, Carnaroli, or Vialone Nano rice
¾ cup Zanon Sauvignon Blanc
salt and black pepper to taste
¾ cup grated parmesan
¼ tsp. turmeric (optional)
2-3 tbsp. parsley, chopped
Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes.
Add peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients. -Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
When done, stir in a little more liquid and turn off heat. Stir in parsley and turmeric if desired. Then add cheese and stir.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 6 Servings