Best Roasted Red Pepper And Asparagus Risotto Recipes

ROASTED RED PEPPER AND ASPARAGUS RISOTTO

Steps:

• Roast whole red pepper on baking sheet or foil in pre-heated 375 oven for 1 hour. Place pepper in a bowl and cover with plastic wrap until cooled. Peel pepper and remove seeds.(Quick and easy option, drain & dry 1 whole pepper or 1/2 of a 12 oz. jar of roasted red peppers.) Dice roasted pepper. While pepper is cooling, blanch and shock asparagus. Cut into 1" pieces, reserving tips for garnish. Saute the onion in 4 T. butter over low heat. Add the rice and stir well. Dissolve saffron threads in stock. Add the hot stock to rice 1 cup at a time, stirring constantly. Add more stock as each addition is absorbed. When rice is firm, but not chalky, remove from heat. Add additional 2 T. butter, parmesan cheese, roasted pepper and asparagus. Garnish top with asparagus tips. Serve immediately.

ROASTED RED PEPPER AND ASPARAGUS RISOTTO

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.