ROASTED RED PEPPER AND ASPARAGUS RISOTTO

Roasted Red Pepper and Asparagus Risotto image

Provided by barbara lentz

Time 35m

Number Of Ingredients 15

Previous Next

2 large red bell pepper
1 lb asparagus trimmed and cut into pieces
3 Tbsp olive oil
1/2 tsp lemon zest
3 c vegetable stock
1 c water
1 Tbsp better than bouillon chicken bouillon
1 medium onion chopped
1 small shallot chopped
6 clove garlic minced
salt to taste
1 c arborio rice
1 c champagne
4 oz goat cheese
1/4 c chopped cilantro for garnish

Steps:

1. Preheat broiler to high. Cut bell peppers in half and discard seeds and membranes. Place skin sides up on baking sheet. Flatten with hand. Combine asparagus with 1 tbsp oil. Add to baking sheet. Broil 5 minutes. remove asparagus. Broil pepper an additional 5 minutes until blackened. Place peppers in a paper bag and close tightly. Let stand 10 minutes. Peel and chop peppers and mix with asparagus and lemon zest and set aside.
2. Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
3. Heat a large saucepan to hot and add oil. When oil is hot add onion and saute a couple of minutes. Add shallots and saute 1 minute. Add garlic and salt cook 30 seconds. Add rice and cook 1 minute. Add champagne and cook until almost all evaporated.
4. Remove 1/4 cup broth and mix with goat cheese and set aside.
5. Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
6. Stir in Asparagus and red pepper mixture. Add goat cheese mixture and heat through.