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Golden-Pepper Risotto

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 4 small yellow bell peppers, roasted
  • 2 1/2 cups water
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 2 teaspoons olive oil
  • 1/2 cup minced onion
  • 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

Nutrition Information

  • calories 267
  • caloriesfromfat 21 %
  • fat 6.1 g
  • satfat 2.3 g
  • monofat 2.5 g
  • polyfat 0.8 g
  • protein 8 g
  • carbohydrate 44.5 g
  • fiber 1.8 g
  • cholesterol 7 mg
  • iron 3 mg
  • sodium 390 mg
  • calcium 127 mg

How to Make It

  1. Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.

  2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  3. 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.