Yield: 4 Servings
|3 \N||Yellow bell peppers; chopped|
|5 tablespoons||Unsalted butter|
|1 cup||Finely diced zucchini|
|4 cups||Chicken broth|
|6 \N||Shallots; minced (about 1 c.|
|1 cup||Arborio rice|
|⅓ cup||Dry white wine|
|1 cup||Freshly grated parmesan|
|2 tablespoons||Minced flat-leaf parsley|
Recipe by: Gourmet, 3/94 In a skillet, cook peppers in water and 2 Tbsp.
butter, covered partially, moderate heat, stirring occasionally, until very soft, about 20 min. Puree peppers in a food processor or blender and strain through a coarse sieve in small bowl. Season puree with salt and pepper.
In the cleaned skillet cook zucchini in 1 Tbsp. remaining butter over mode heat, stirring, until crisp-tender, about 2 minutes, and season with salt a 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 mi Stir in rice and cook over moderate heat, stirring constantly, until edges translucent, about 5 min. Add wine and cook, stirring constantly, until win absorbed. Add about ½ c. simmering broth and cook, stirring constantly, u broth is absorbed. Continue adding broth, about ½ c. at a time, and cooki stirring constantly and letting eaqch addition be absorbed before adding th next, until rice is al dente, about 20 min. Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 Tbsp. parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 Tb parsley.