A beautifully easy and festive dish for an everyday dinner or jazz it up for a group. Wonderful as a main dish or a side with protein.
Roasted Red Pepper Risotto
Servings: 4 servings
Ingredients
- 2 jars roasted red bell peppers 12 oz jars, drained
- 5-6 cups chicken or vegetable broth
- 5 tbsp unsalted butter
- 1 shallot minced
- Kosher salt
- 5 cloves of garlic minced
- 2 cups Arborio rice
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 cup grated Parmesan cheese
To Serve:
- 1 cup arugula
- Juice of 1 lemon
- Olive oil
- Grated Parmesan
- Black pepper
Instructions
- In a blender or food processor, blend the drained peppers until smooth.
- In a large saucepan, whisk together broth and pepper puree. Heat over medium and cover until ready to use.
- Heat butter in a large skillet and over medium heat. Add shallots. Sauté́ until slightly starting to become translucent, about 3-5 minutes. Season with 1 tsp salt. Add garlic cook for 30 more seconds. Add rice to pan, stirring frequently so rice can start to slightly toast.
- Very slowly, pour 2 cups of broth mixture into the rice. Add 1 tsp of salt, pepper, paprika and stir. Simmer over a medium low heat until rice absorbs the liquid. Continue adding broth, 1-2 ladles at a time until rice is fully cooked. Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat.
- In a small bowl, combine the arugula with lemon juice and a few teaspoons of olive oil. Gently massage arugula to coat but don’t overwork.
- To serve, plate risotto. Top with small handful of dressed arugula. Garnish with freshly grated Parmesan and a few cracks of black pepper.
Notes
Serves 4-6
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