Red Pepper Risotto

I mentioned I was going to make a new dish for dinner the other night….Red Pepper Risotto.  I have often mentioned making new things and thought maybe I would actually start following it up with a recipe….if I like it ~ I wouldn’t subject you to something I may have scrapped into the trash!    And bonus……..I took the time to take some photos so there are visual aids.  🙂 

I found the recipe at The Pioneer Woman’s site……it is quite tasty.  The recipe is hers, the photos are mine.

Red Pepper Risotto

8 cups chicken broth (low sodium if you’re buying it in the store)
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced
1 3/4 cup Arborio rice
3/4 cup dry white wine.
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan (any combination of cheeses will do)
1/2 teaspoon Turmeric (optional)

Bring broth to a rolling simmer.  Keep this warm and ready….

While the broth is heating up…..cut off the tops of two red peppers and gut….

Slice the peppers into strips……

And then dice them…….not too small, but don’t leave them chunky……

Peel one medium onion……

and dice it finely.  In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes.

Add red peppers and cook for 8 to 10 minutes.

Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.

I used white cooking wine……pour in wine and cook for a minute or two.

Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice.

Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)  At the end, stir in a little more liquid and turn off heat.

Stir in turmeric if desired (I didn’t use Turmeric this time).   Add cheeses and stir.

Season to taste……

Serve immediately!

For this meal…….I put a small amount of olive oil in a frying pay and added bite sized pieces of fresh asparagus…..season to taste and heat until hot, but not wilted.

Broiled some smoked turkey sausage……

Dinner is served….  😉