thepioneerwoman
Red Pepper Risotto
I won’t tell you about the first time I ever tried risotto.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to ⏱️ 2 minutes. Add red peppers and cook for 8 to ⏱️ 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
2
Pour in wine and cook for a minute or two.
3
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to ⏱️ 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
4
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
5
Add cheeses and stir. Serve immediately!
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