Golden-Pepper Risotto

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

Preparation

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.