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Yellow Pepper Risotto
Prep Time: 20 Minutes - Cost: $
Servings: 2 - Difficulty Level: 2
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Ingredients
- 3 yellow bell peppers, diced
- 1 tablespoon water
- 5 tablespoons unsalted butter
- 1 cup finely diced zucchini
- 4 cups chicken broth
- 1 cup minced shallots
- 1 cup Italian Arborio rice
- 1/3 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons minced flat-leaf parsley
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Directions
- In a skillet, cook peppers in water and 2 Tbsp. butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 min. Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season puree with salt and pepper.
- In the cleaned skillet cook zucchini in 1 Tbsp. remaining butter over moderate heat, stirring, until crisp-tender, about 2 minutes, and season with salt and pepper.
- In a saucepan heat broth and keep at a bare simmer.
- In a heavy 2-3 quart saucepan cook shallot and garlic in remaining 2 Tbsp. butter over moderately low heat until very soft but not browned, about 5 min. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 min. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 c. simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 c. at a time, and cooking, stirring constantly and letting eaqch addition be absorbed before adding the next, until rice is al dente, about 20 min.
- Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 Tbsp. of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 Tbsp. parsley.
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