Roasted Red Pepper Pesto & Leek Risotto Recipe

Name: Roasted Red Pepper Pesto & Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Risotto; 3 tablespoons EVOO; 1 leek, washed, green ends removed and white end chopped; 1-2 tablespoons chopped flat leaf parsley; 1 cup Italian arborio or carnaroli short grain rice; 1/2 cup white wine; 3 cups chicken or vegetable stock; 1/3 cup grated parmesan or pecorino cheese; Pinch salt & pepper; Roasted Red Pepper Puree; 2 red peppers; 1 clove garlic, peeled

Servings: persons

Risotto
3 tablespoons EVOO
1 leek, washed, green ends removed and white end chopped
1-2 tablespoons chopped flat leaf parsley
1 cup Italian arborio or carnaroli short grain rice
1/2 cup white wine
3 cups chicken or vegetable stock
1/3 cup grated parmesan or pecorino cheese
Pinch salt & pepper
Roasted Red Pepper Puree
2 red peppers
1 clove garlic, peeled

1
["Preheat a medium pot, add oil and leeks. Cook on medium heat to soften leeks until they are slightly translucent 3-5 min. Add the rice and stir to coat for 1-2 min. Add the wine, stirring until wine is absorbed on med. low heat.
2
Add 1 cup of broth and continue simmering & stirring, lowering the heat. When the broth has almost absorbed add the next cup and continue cooking until the grain has plumped , the liquid is finished and the rice is cooked to al dente (with a bite). Ten minutes before the rice is cooked add the parsley, continue stirring so rice does not stick to pot. Taste for doneness and adjust for seasonings.", "On a BBQ, grill pan or under the broiler, roast the whole peppers, turning every 4-5 min to blacken the skin. Remove and cool to the touch. With a knife scrape back the charred skin. Seed the pepper and place in food processor.", "While the rice cooks, puree all ingredients with a processor/blender or hand mixer.. If the mixture is too thick add 1 tbsp EVOO
3
Stir in the pureed peppers and cheese. Mix to incorporate. Taste and adjust for seasonings. Let the mixture sit for 10 min to combine flavours and absorb all of the liquid. (The broth and cheese add a great deal of salt. You may not need to add extra)"]

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Risotto, 3 tablespoons EVOO, 1 leek, washed, green ends removed and white end chopped, 1-2 tablespoons chopped flat leaf parsley, and more.

Yes, Roasted Red Pepper Pesto & Leek Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Pesto & Leek Risotto

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