Bell Pepper Risotto

By John, 19 December, 2020
Region
Italy
Description
Bell Pepper Risotto

This is a nice, light, colorful risotto, bright red streaks against a white-golden risotto, with great flavor too. 

It's vegetarian, and it could easily be made vegan by substituting something for the parmesan cheese that you stir in at the end. 

Yield
8 Servings
Preparation time
30 minutes
Ingredients
6 c Vegetable Stock
4 T Olive oil
1 small onion (chopped)
3 Tomatoes (seeded and chopped)
3 Red Bell Pepper (seeded and sliced into strips)
1 Rosemary Sprigs (chopped)
2 c arborio rice
4 T Parmesan Cheese (grated)
Instructions
  1. Bring the stock to a simmer.
  2. In a risotto pan, heat the oil and saute the onion until soft, about 5 minutes.
  3. Add the tomatoes, bell pepper, and chopped rosemary and cook for 5 minutes more.
  4. Add the rice and stir it around to get it coated with the oil.
  5. Stir in a ladleful of stock until it is absorbed, and continue adding one ladleful at a time until it is almost all absorbed, about 18-20 minutes.
  6. Stir in the parmesan cheese and serve hot.
Source
Silver Spoon Cookbook