Do anyone have a good recipe for risotto that has red peppers in it?!
3 cups vegetable or chicken stock
1 tablespoon olive oil
3 tablespoons butter
4 large shallots or 1 medium onion, finely chopped
1 clove of garlic, crushed
1/2 sweet red pepper, chopped
1 cup Arborio (risotto) rice
1 small zucchini, diced
2 medium tomatoes, peeled, seeded and chopped
1/4 cup white wine
6 tablespoons grated Parmesan cheese
Salt and freshly ground black pepper
1. Bring the stock to a boil, then allow to simmer.
2. Heat the oil and butter in a large frying pan and sauté the shallots and garlic for 1 minute. Add the red pepper and cook for 5 minutes, stirring occasionally, until softened. Add the rice and stir for 1 minute to make sure that it is well coated. Add 1 or 2 ladlefuls of hot stock and simmer, stirring, until it has been absorbed, then add another ladleful of stock. Continue adding the stock a little at a time and simmer until the rice absorbs the liquid before adding more, stirring frequently.
3. After 10 minutes, add the diced zucchini and the tomatoes. After about 8 minutes add the white wine.
4. When all the stock has been added and the rice is cooked (it will probably take about 20 minutes for the rice to cook through), stir in the parmesan cheese until melted and season to taste.
Risotto with Balsamic Roasted Vegetables
2 red bell peppers, stems,
seeds and membranes removed, diced
2-1/2 lb zucchini, washed well and diced
5 plum tomatoes, seeded and diced
6 cloves garlic, peeled and halved lengthwise
2 carrots, diced
2 stalks celery, diced
1/2 cup balsamic vinegar
1/4 cup olive oil plus 2 tbsp (divided)
Salt and Pepper
1 onion, chopped
1/2 tsp crushed red pepper flakes
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
3/4 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped
1/4 cup basil, julienne
Heat oven to 450 degrees F, and spray a large baking pan with cooking spray. Combine red pepper, zucchini, tomatoes, garlic, carrots and celery in a large bowl. Add vinegar and 1/4 cup olive oil and toss well. Place in baking pan and roast until vegetables are well-browned and tender, about 30 minutes. Remove from oven, season with salt and pepper and set aside.
In a large saucepan, heat remaining 2 tbsp olive oil over medium-high heat. Add onion and red pepper flakes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add roasted vegetables.
After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and basil. Season with salt and pepper. Serve immediately.Serves 6
Note: The vegetables can be roasted the day before and brought to room temp before adding to risotto.
?1 onion, diced
?3 green onions (scallions), sliced
?1 red bell pepper, diced
?3 cloves garlic, minced
?1 tbsp olive oil
?1 1/3 cups arborio rice
?1/4 tsp cayenne pepper
?1/2 tsp red pepper flakes
?2 1/2 cups vegetable broth
?2/3 cup white wine
?salt and pepper, to taste
Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes. Add rice and cook for one more minute.
Add red pepper and cayenne. Begin to add vegetable broth, 1/2 cup at a time. Stir, and wait until most of the liquid has been absorbed before adding more. Continue adding vegetable broth, and then the white wine 1/2 cup at a time.
Season with salt and pepper. Sprinkle with Parmesan cheese or a vegan cheese if desired.
Just add diced red pepper to your existing recipe.
Be cautious giving red pepper to an infant; some may be allergic.
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