Creamy Roasted Pepper Risotto

I found something new at the store today an impulse buy…these little tiny sweet peppers and they are simply beautiful…have you seen them in the stores? Well, I tossed them in the cart and said I am going to make something with these cute little things. I love the colors just oh so pretty. I am going to be honest, I am just not a roasted red pepper fan…why I am not sure but, I do love this dish. This dish has such a wonderful flavor and really is easy to make. I did bake 2 chicken breast and added to the dish. I am sad to say we ate the WHOLE pot in one night. Ghosh! This is Mr. Fit it’s favorite risotto of all. I do have more step by step photos on risotto on the mushroom post go there and see more info if needed.

Creamy Roasted Mini Pepper Risotto

1 sweet onion chopped fine
1/4 stick butter
1 1/2 cup of arborio rice
2 cloves of garlic minced
1 cup dry white wine
1 quart of chicken stock
1 package of pero mini sweet peppers
1 cup heavy cream
1 cup parmesan cheese
1 teaspoon fresh thyme
1 teaspoon fresh chopped chives

I remove seeds, membranes and stems from the peppers. Save a few pieces of each of red, orange and yellow peppers for garnish. I add my peppers to the food processor and cup of cream and run until it is a smooth orange creamy mixture, set aside. Then melt butter on a low heat, in a large sauce pot. Once butter is melted, add the onions and sauté until golden. Add the arborio rice letting it toast a minute or so then add the garlic quickly add the wine and cook until the wine is cooked completely out, stirring continually with a wooden spoon. Add 1 cup of chicken stock to the pot, I start with a small amount and stir, let this cook down before adding any more. This is what makes it so creamy. Once the liquid is cooked away I add my pepper and cream mixture, once this has cooked in I add another cup of stock, stirring a good bit. If you use a le creuset sauce pot they do not scorch or stick like they do to other pots. Continue until you have used all your chicken stock. At this point your rice should be al dente. If it does need to cook a little more you may need to add a little more chicken stock or water. Only add a small amount at the time no more than one cup. Add your thyme and chives, stir in well. Turn heat off, place lid on and just let it sit for a little while it will absorb all the liquid. I stir in the cheese and serve with a little cheese on top and the peppers for color, crusty bread and a salad. I do hope you will try this recipe.

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Thank you so much!
Angie

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