Roasted Red Pepper Risotto |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love roasted red peppers, even from the jar, and I love risottos... so... roasted red pepper risotto. Ingredients:
1 jar sweet roasted red peppers |
3 leeks, white parts only chopped |
2 cloves garlic |
1 cup arborio rice (risotto rice) |
3 cups chicken stock |
1/2 tsp ground coriander |
1 tsp cumin |
1 tsp chipotle chili powder |
1 tbsp olive oil |
1 tbsp butter |
3 tbsp parmesean cheese |
Directions:
1. Bring chicken stock, coriander, cumin and chili powder to a simmer in small pot
2. Chop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stock
3. Heat heavy bottomed pan over medium-high heat, add oil and butter
4. Once butter stops foaming, add leeks and saute 5 minutes
5. Add garlic and rice, cook 1 minute, stirring constantly
6. Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently
7. Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir
8. Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender
9. Remove from heat and stir in cheese, serve immediately
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