1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
2 teaspoons stick margarine or butter
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.
Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed and chopped peppers, and cook 2 minutes, stirring constantly. Remove from heat; stir in Parmesan cheese and the remaining ingredients.