Yellow Pepper Risotto
Ingredients
- 3 yellow bell peppers, chopped
- 1 tablespoon water
- 5 tablespoons unsalted butter ⓘ
- 1 cup finely diced zucchini ⓘ
- 4 cups low-salt chicken broth ⓘ
- 6 shallots, minced (about 1 cup)
- 1 garlic clove, minced ⓘ
- 1 cup Arborio rice* ⓘ
- 1/3 cup dry white wine
- 1 cup freshly grated Parmesan cheese ⓘ
- 2 tablespoons minced flat-leafed parsley leaves ⓘ
- *available at specialty foods shops and some supermarkets ⓘ
Instructions
- In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes.
- Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl.
- Season puree with salt and pepper.
- In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.
- In a saucepan heat broth and keep at a bare simmer.
- In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes.
- Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes.
- Add wine and cook, stirring constantly, until wine is absorbed.
- Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed.
- Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.
- Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste.
- Sprinkle risotto with remaining 1 tablespoon parsley.
Nutrition & Diet Analysis (per serving)
471
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).