Roasted Red Bell Pepper Risotto

Roasted Red Bell Pepper Risotto

What a pretty color

This is a perfect first course or prima pasta in fancy terms. For those of you looking for how to make risotto go here.

Remember risottos are easy to do. Also use fresh homemade vegetable stock for the best results.

Roasted Red Bell Pepper Risotto

1 red bell pepper

4 cloves garlic

1 small onion diced fine

1 1/2 cups arborio rice

8 basil leaves

1 quart vegetable stock

3/4 cup dry white wine

1/2 cup grated Romano

Salt/pepper

Cut peppers in half and roast in the oven at 350 degrees with the garlic until skin is charred and garlic is browned. The garlic will finish before the pepper so remove it when done. Remove skin from pepper and blend with garlic, 1/4 cup wine, and 3 basil leaves. Cook risotto like normal but add pureed vegetables after rice is al dente. Continue adding broth until risotto is creamy. Mix cheese while risotto rests.

Ingredients

  • 1 red bell pepper
  • 4 cloves garlic
  • 1 small onion diced fine
  • 1 1/2 cups arborio rice
  • 8 basil leaves
  • 1 quart vegetable stock
  • 3/4 cup dry white wine
  • 1/2 cup grated Romano
  • Salt/pepper
Read the whole recipe on Rufus' Food and Spirits Guide