Red pepper risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Low-fat, low-sodium chicken broth; plus 2 tablespoons |
| 2 | tablespoons | Garlic; finely minced |
| 1 | cup | Onion; coarsely chopped |
| 1 | Red bell pepper; diced (about 1 cup) | |
| 1 | Bay leaf | |
| 1 | cup | Arborio rice; or other aromatic medium-grain rice |
| Freshly ground black pepper; to taste | ||
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Fresh Italian parsley; finely minced |
Directions
1. In a large skillet, heat 2 tablespoons chicken broth over medium heat, add the garlic and onion and cook for 1 to 2 minutes. Add the pepper and bay leaf and cook for 3 to 4 minutes.
2. In a saucepan, bring the remaining 3 cups broth to a boil, reduce the heat and keep it at a simmer.
3. Add the rice to the skillet and slowly add the broth, ½ cup at a time, stirring constantly, and cook until all of the broth has been absorbed, about 30 to 35 minutes. When the rice is al dente, add the black pepper, cheese and parsley and stir gently. Serve slightly creamy.
Recipe By : Julee Rosso in 'Fresh Start' Posted to Digest eat-lf.v096.n231 Date: Thu, 28 Nov 1996 16:58:25 -0500 From: kristina@... (Kristina Ek) NOTES : This is a fabulous risotto to serve as an entr=E9e with a mixed salad and crusty bread or as a side dish for a light meal. It is also=20 filling enough to be an entire meal by itself.