BELL PEPPER RISOTTO

Bell Pepper Risotto image

Provided by pura vida

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced fine
2 garlic cloves, diced
1 cup arborio rice
1 1/2 cups diced bell peppers (red, yellow, green, orange)
4 cups heated vegetable stock
1/2 cup shredded parmesan cheese

Steps:

Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly.
Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.

Nutrition Facts : Calories 313.1, Fat 10.2, SaturatedFat 4.6, Cholesterol 18.6, Sodium 214.9, Carbohydrate 46, Fiber 2.8, Sugar 2.6, Protein 8.9