roasted red pepper risotto

Despite the relatively short and simple ingredient list, this risotto is packed and bursting with flavor. Though this dish is free of any cream or meat (depending on your stock), it’s very heavy and filling. I recommend serving it with a small salad to balance out the heaviness.

Roasted Red Pepper Risotto
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1 red pepper, broiled and cut into small pieces
1 onion, diced
2 cloves garlic, minced
1 c arborio rice
2 T white wine
4 c stock (vegetable or chicken)
1/2 t paprika
1 T lemon juice
1/4 c parmigiano reggiano
1/4 c fresh parsley, chopped
a couple sprigs of fresh mint, chopped (optional)
salt, to taste

- Set oven to broil. Wash and pat dry the red pepper. Broil until completely burned, turning every 3-5 minutes. Once burned, remove from the oven and place in a bowl covered with plastic wrap. Let it sit for about 10-15 minutes.

- Add 4 cups of broth to a large saucepan over very low heat.

- Meanwhile, chop onion, garlic, parsley, mint, and set aside about a tablespoon of lemon juice. When the pepper is cool enough to handle, peel off the skins and chop into small pieces. Discard pith and seeds.

- Heat oil in another large saucepan. When hot, add onions. Cook for about 5-7 minutes, stirring frequently. Add garlic and stir for about 30 seconds.

- Now, add the arborio rice, pepper, and wine. Cook for about 3-5 minutes, stirring frequently. Add about 1 1/2 ladlefuls of the broth to the saucepan. Stir continuously, until absorbed in the rice. Add another ladleful of broth to the pan and continue stirring, until absorbed. Continue repeating these steps until the risotto is creamy and tender, about 20-25 minutes.

- In the last few minutes of cooking, stir in paprika, lemon juice, parmigiano reggiano, parsley, and mint. Add salt, if necessary. Garnish with a sprig of fresh parsley and serve.

Serves 2

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Related posts:

1. green risotto
2. arborio rice pudding
3. lentils and roasted sweet potatoes
4. spaghetti with fava bean sauce
5. red lentil and sweet potato soup

Tags: dinner, gluten-free, rice, vegetarian