Not only is this risotto visually stunning with its vibrant orange hue, but it’s also packed with flavor. The roasted red peppers add depth, while Parmesan cheese and butter lend a luxurious creaminess.
Equipment
Large skillet or saucepan
Ladle
Wooden spoon
Blender or food processor
Ingredients
1cupArborio rice
1tablespoonolive oil
1small onionfinely diced
2garlic clovesminced
1/2cupdry white wine
4cupschicken or vegetable stockwarmed
1cuproasted red pepperspureed
1/4cupgrated Parmesan cheese
2tablespoonsunsalted butter
Fresh basil leavesfor garnish
Salt and pepper to taste
Instructions
Heat olive oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
Stir in garlic and Arborio rice, cooking for 2 minutes to lightly toast the rice.
Pour in the white wine, stirring constantly, until it is mostly absorbed.
Add the stock one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
Once the rice is creamy and cooked through (about 20 minutes), stir in the roasted red pepper puree, butter, and Parmesan cheese. Season with salt and pepper.
Serve warm, garnished with fresh basil and additional Parmesan, if desired.