Roasted Pepper& Tomato Risotto

* Exported from MasterCook *

Roasted Pepper & Tomato Risotto

Recipe By : Copyright © 1995 by Heidi Rabel
Serving Size : 4 Preparation Time :0:40
Categories : Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
1/2 cup chopped yellow onion -- 1 medium
3 teaspoons minced garlic
2 red bell peppers
roasted, peeled, seeded, & pureed
1/4 teaspoon crushed red pepper flakes
1/2 cup tomato puree
14 1/2 ounces premium diced tomatoes in puree
2 tablespoons lemon juice
8 small fistfuls arborio rice unwashed
5 cups simmering chicken stock
1/4 cup Italian parsley -- finely chopped
1/4 cup fresh oregano -- for garnish
1/2 cup red table wine
2 tablespoons heavy cream
1/2 cup grated Parmesan cheese

In a pan different from the risotto pan, saute the onion and garlic over
medium heat in half the olive oil until softened and translucent, 3 - 5
minutes. Add the pureed pepper, pepper flakes, crushed tomato and puree, and
heat to a simmer. Turn off the heat and stir in the lemon juice. Heat the
remaining olive oil in a large skillet over medium heat, and cook the rice
until it turns golden on the edges. Add enough simmering stock to cover the
rice and simmer until the moisture is cooked away. Repeat the process until
all but 3/4 cup of the stock is used. Add the tomato mixture, the herbs, and
the wine to the rice, and continue to simmer until the sauce is just thick.
Add remaining stock, cream, and 1/4 cup cheese. Stir it in, cover the pan, and
remove it from the heat for 8 minutes.


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NOTES : This is basic risotto, modified with cooked vegetables in a sauce. The
sauce will determine the flavor of the risotto, so taste it as it cooks to get
the flavor balance you want. To serve, ladle the risotto into warm bowls and
sprinkle with remaining cheese. Garnish each serving with a sprig of fresh
herb. Yield: 4 servings.

Posted to Fabfood 1/99