Roasted Red Pepper Risotto

A beautifully easy and festive dish for an everyday dinner or jazz it up for a group.  Wonderful as a main dish or a side with protein.  

Serves 4-6

Ingredients:

2 jars roasted red bell peppers (12 oz jars, drained)

5-6 cups chicken or vegetable broth

5 tbsp unsalted butter

1 shallot minced

Kosher salt 

5 cloves of garlic, minced

2 cups Arborio rice

1/2 tsp black pepper

1 tsp paprika

1/2 cup grated Parmesan cheese

To Serve:

1 cup arugula

Juice of 1 lemon

Olive oil

Grated Parmesan 

Black pepper 

Directions:

In a blender or food processor, blend the drained peppers until smooth.

In a large saucepan, whisk together broth and pepper puree. Heat over medium and cover until ready to use. 

Heat butter in a large skillet and over medium heat. Add shallots. Sauté́ until slightly starting to become translucent, about 3-5 minutes. Season with 1 tsp salt. Add garlic cook for 30 more seconds. Add rice to pan, stirring frequently so rice can start to slightly toast. 

Very slowly, pour 2 cups of broth mixture into the rice. Add 1 tsp of salt, pepper, paprika and stir. Simmer over a medium low heat until rice absorbs the liquid. Continue adding broth, 1-2 ladles at a time until rice is fully cooked. Stir in Parmesan cheese, adjust salt and pepper if needed and remove the pan from the heat. 

In a small bowl, combine the arugula with lemon juice and a few teaspoons of olive oil.  Gently massage arugula to coat but don’t overwork.

To serve, plate risotto.  Top with small handful of dressed arugula.  Garnish with freshly grated Parmesan and a few cracks of black pepper.