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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Red Pepper Risotto Recipe

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This recipe for Red Pepper Risotto is from All the nuts are here!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large Red Bell Peppers
1 tbsp. Olive Oil
3 large Garlic Cloves
22 oz. canned chopped or crushed tomoatoes
5-6 cups vegetable stock
2 1/4 cups Arborio or long grain brown rice
6 fresh basil leaves - chopped
Salt and Pepper
Directions:
Directions:
1. Grill or broil the peppers until skins are blackened and blistered. Transfer to bowl and cover with a clean, damp cloth for 10 minutes. Peel the skins and discard skins. Slice peppers and discard core and seeds.
2. Heat oil in pan. Add the garlic and tomatoes and cook gently for 5 minutes, stirring occasionally, then add peppers. Stir well and cook for 15 minutes.
3. Pour veggie stock into a separate pan and heat to simmering. Stir the rice into the vegatable mixtures and cook for about 2 minutes, then add two or 3 ladlefuls of the hot stock. Cook until all the stock has been absorbed into the rice, stirring occasionally.
4. Continue adding stock, making sure each addition has been absorbed before adding the next. When the rice is cooked and tender, season to taste.
5. Remove from heat, cover and let stand for 10 minutes. Remove bay leaves, and stir in the basil. Serve.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can use a variety of bell peppers in place of the red.

This risotto is great as a main course with a mixed green salad and fresh loaf of italian bread.

 

 

 

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