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Roasted Red Pepper Risotto
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Entered by Lara Rasmussen Anderson)Risotto can be a little time consuming to stand there and stir, but it is well worth the effort (and not THAT much time; read a book!)
Serves: 6-8
Ingredients
2 large
red bell peppers
1 medium
onion, finely diced
3 Tbsp
fresh dill, chopped
2
lemons, juiced
8-9 cup
vegetable stock/broth
3 Tbsp
olive oil
2 1/2 cup
Arborio rice
1/2 cup
dry white wine
Step by Step Instructions
- Place peppers on baking sheet/pie tin. Broil close to heating element; monitor closely and turn peppers as the skin chars. Remove from oven and place in paper bag. Let sit while you chop others. Remove from bag; peel off charred skin, remove stem and seeds (don't rinse; you lose flavor!), cut in to small strips.
- Heat vegetable stock in large pot.
- Sauté onion in olive oil until clear/soft. Stir in rice until all grains evenly coated and center is turning white. Add dill, stir 1 minute; add wine and stir until absorbed. Add 1 cup stock at a time, stirring until absorbed, then add another. Continue until rice is _al dente_ and suspended in a smooth, creamy sauce. Remove from heat; stir in lemon juice and peppers. Serve warm.
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