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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 small yellow bell peppers, roasted |
2 1/2 cups water |
1 (10 1/2-ounce) can low-salt chicken broth |
2 teaspoons olive oil |
1/2 cup minced onion |
1 1/2 cups uncooked arborio rice or other short-grain rice |
1/2 cup dry white wine |
1/2 cup (2 ounces) finely grated fresh parmesan cheese |
2 tablespoons minced fresh parsley |
2 teaspoons stick margarine or butter |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.
2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed and chopped peppers, and cook 2 minutes, stirring constantly. Remove from heat; stir in Parmesan cheese and the remaining ingredients.
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