Roasted Red Pepper Risotto
This recipe makes 2 servings
|total fat||19 g|
|sat. fat||10 g|
- Portion size: 2
This creamy rice dish featuring canned broth and bottled roasted peppers makes a full-flavoured cheesy dish. Add to the Mediterranean feel by including chopped canned artichoke hearts.
- 3-1/2 cups 3-1/2cupschicken stock
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 1 cup 1cupshort-grain rice
- 1/2 cup 1/2cupdrained botled roasted sweet red peppersweet red peppers, cut_in 1/2-inch (1 cm) squares
- 1/4 cup 1/4cupfreshly grated Parmesan cheese
- 1/4 tsp 1/4tsppepper
In small saucepan, bring stock to simmer over medium heat; reduce heat to low and keep warm.
In separate saucepan, melt butter over medium heat; cook onion, stirring occasionally, for about 5 minutes or until softened. Stir in rice; cook, stirring, until well coated.
Add 3 cups (750 mL) of the stock, 1/2 cup (125 mL) at a time, cooking and stirring until each addition is absorbed before adding next. Stir in red peppers and remaining stock; cook, stirring, until creamy and rice is tender. (Risotto should be moist but not soupy; total cooking time is about 20 minutes.)
Remove from heat. Stir in cheese and pepper; let stand for 2 minutes.