Name: Golden-Pepper Risotto
Yield: 4 servings
Ingredients: 4 small yellow bell peppers, roasted; 2 1/2 cups water; 1 (10 1/2-ounce) can low-salt chicken broth; 2 teaspoons olive oil; 1/2 cup minced onion; 1 1/2 cups uncooked Arborio rice or other short-grain rice; 1/2 cup dry white wine; 1/2 cup (2 ounces) finely grated fresh Parmesan cheese; 2 tablespoons minced fresh parsley; 2 teaspoons stick margarine or butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Servings: 4 persons

4 small yellow bell peppers, roasted
2 1/2 cups water
1 (10 1/2-ounce) can low-salt chicken broth
2 teaspoons olive oil
1/2 cup minced onion
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
2 teaspoons stick margarine or butter
1/2 teaspoon salt
1/4 teaspoon black pepper

1
Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.
2
Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3
Heat the oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed and chopped peppers, and cook 2 minutes, stirring constantly. Remove from heat; stir in Parmesan cheese and the remaining ingredients.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Golden-Pepper Risotto

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