"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Risotto with Bell Peppers Recipe

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This recipe for Creamy Risotto with Bell Peppers, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
about 3 c. BASIC CHICKEN SOUPSTOCK (see recipe in SOUPS) ;
2 tsp olive oil ;
1/3 c. diced onions ;
2/3 c. diced, mixed yellow, green & red bell peppers ;
1 c. Arborio rice ;
1/3 c. freshly grated Parmesan cheese ;
salt to taste ;
freshly ground black pepper .

Directions:
Directions:
1. Heat your Basic Chicken Soupstock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and peppers and cook for 2 to 3 minutes, until the onion turns translucent.
3. Add the rice to the onion mixture and stir.
4. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
5. Continue to add the Soupstock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding any more.
6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese. Season with salt and pepper to taste. If you think the risotto is still a bit too thick, simply stir in a little more stock until it becomes smooth and creamy.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. / Cooking Time: 40 min.
Personal Notes:
Personal Notes:
I keep quart-sized freezer bags of the Basic Chicken Soupstock in my freezer at all times so Will and I can have Risotto any time the spirit moves us or we're planning to have company. It's absolutely yummy!

 

 

 

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