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1
Turn your oven to broil.
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2
Place the peppers on a rimmed baking sheet and broil the peppers until the skin is charred all over, turning the peppers as you go.
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3
It should take about 8 minutes for them to char.
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4
Remove peppers from oven and place them into a sealable plastic bag.
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5
Seal and let the bags sit for 10 minutes.
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6
The skin will loosen up and its pretty fascinating.
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7
Then you just peel the skin away from the peppers!
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8
Remember to remove the seeds and stems.
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9
Place the peppers into a small food processor and blitz until smooth.
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10
Set aside.
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11
In a small saucepan, bring the stock to a low simmer.
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12
In the meantime, heat the oil in a medium skillet over medium high.
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13
Add the onions and saute until soft, 5 minutes.
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14
Add the rice and toss to coat, 1 minute.
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15
Add the wine and cook until its evaporated, another minute.
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16
Reduce the heat to medium in the skillet, and ladle in 1/2 cup of the broth.
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17
Cook until the liquid is absorbed.
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18
Continue to ladle the stock into the mixture a 1/2 cup at a time (make sure the prior addition of broth has evaporated before adding more).
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19
Continue until all of the stock is absorbed and the rice is super creamy, about 30 minutes total.
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20
Toss the butter and cheese into the risotto and stir to combine.
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21
Stir in the pureed pepper until combined.
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22
Finally, add the spinach and toss to combine it all.
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23
Combine, combine, combine.
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24
Oh!
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25
Season it along the way.
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26
A pinch of salt here and there.
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27
Taste it and get it just right.
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28
Maybe a good grind of pepper?
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29
Sure!
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30
Serve immediately with more Parmesan and basil for garnish.
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31
Pass out in your food.
