Red Pepper Risotto
We made this back earlier this year on a cold night and it was delicious! We modified slightly to add some chopped apple chicken sausage for a little extra oomph. Other than that, stuck pretty close to the original recipe. I mean, it’s Pioneer Woman. You just don’t mess with perfection!
Red Pepper Risotto
Serves: 4
Recipe courtesy Pioneer Woman
8 cups chicken broth
3 tablespoons olive oil
1/2 medium onions, diced
2 red bell peppers, diced
1 3/4 cups arborio rice
3/4 cup dry white wine
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan cheese (or any combo of cheeses)
1/2 teaspoon tumeric
Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!
