Monday, February 6, 2012

Red Pepper Risotto

I'm so in love with risotto, which is kind of ironic since until just over a year ago I had never made before. For some reason it wasn't a staple, or even mentioned, in my family growing up.

It's so versatile! You can make fun vegetable combinations that are both vegan and gluten free without losing any flavor. Plus, it has two important components for me -- it reheats well and it can be a main dish or a side dish!

Red peppers are one of my favorite veggies, but they are usually so expensive. Not the other day. They were on sale for $1.99 a pound -- and they looked good! You bet I scooped a bag of them up really fast.

The red peppers give this vegan and gluten-free risotto a slightly sweet taste. I like to season with salt and fresh cracked pepper, as well as a tablespoon of freshly chopped parsley. For some reason I've been on a parsley kick, but you can leave it out if you want.


Red Pepper Risotto

by Michelle Maskaly, The Adirondack Chick

1 onion, chopped
1 clove garlic, minced
2 red peppers, chopped {about 2 cups chopped}
1 cup arborio rice
2, {14.5 ounce} cans of College Inn vegetable broth
3/4 cup white wine
2 tablespoons olive oil
1 tablespoon freshly chopped Italian flat parsley {optional}
salt
pepper

In a large pot, heat your vegetable broth. Bring it to a boil and then make sure it stays warm throughout the risotto process. Chop up your onions, garlic and peppers.  


In a pot, heat the oil. Add the garlic and cook for about a minute, making sure it doesn't burn. Stir in the onions, sprinkle with salt and pepper,  and cook until soft.


Add in your peppers and mix for about 2 minutes until they get coated with the onion and garlic, and are not crunchy.


Mix in the risotto. Cook until slightly toasted and coated.


Add in the wine and stir until absorbed. Stir in ladles of the hot vegetable broth one-at-a-time. When the broth is absorbed, add in another ladle. Repeat until the broth is finished and the rice is soft. Constantly stirring can be a pain, but it makes for a smooth and creamy risotto.

Not the clearest photo. Sorry!

Stir in the parsley and use several leaves to garnish individual plates.

Enjoy!





This recipe was shared with the following websites: Your Recipe My Kitchen, Melt in your mouth Mondays, Made by You MondaysMy Meatless Monday, Just Something I Whipped Up, Market Yourself Monday, Just Another Meatless Monday, Tasty TuesdayToday's Creative, Tutorial Tuesdays, 33 Shades of Green, Tasty Tuesday, Slightly Indulgent,   , Gluten-Free Homemaker, Whatever Goes WednesdayWhat's Cooking Wednesday, Penny Pinching Party, Real Food Wednesday, Wow Me WednesdayThis Chick CooksFrugal DaysYour Whim WednesdaysShow and Share, Made Famous By, Full Plate ThursdaySomewhat Simple, House of Hepworth, The Shabby Creek Cottage, It's a Keeper

3 comments:

  1. Just repinned this and will make soon! Love risotto and this looks awesome :) About how many servings would you say this yields?

    ReplyDelete
  2. Come share this fabulous recipe at my Famous Linkz Party!!
    -Heather
    @ www.made-famous-by.com

    ReplyDelete
  3. Michelle, this is a lovely Risotta and looks like it would have a great flavor and so creamy. Hope you are having a fabulous week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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