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Italian Risotto with Roasted Red Peppers and Peas

Yield 4 (1 1/2-cup) servings.
Arborio rice is a must for risotto, an Italian dish featuring creamy, broth-cooked rice.


  • 3 large sweet red peppers
  • 2 cups canned vegetable broth, undiluted
  • 2 cups water
  • 1 teaspoon olive oil
  • 1 cup Arborio rice, uncooked
  • 1 (10-ounce) package frozen English peas, thawed
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/8 teaspoon freshly ground pepper

Nutrition Information

  • calories 308
  • caloriesfromfat 11 %
  • fat 3.8 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.3 g
  • carbohydrate 56.4 g
  • fiber 0.0 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 643 mg
  • calcium 0.0 mg

How to Make It

  1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Chop and set aside.

  2. Combine broth and water in a saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)

  3. Heat oil in a medium saucepan over medium-high heat until hot; add rice. Cook 2 minutes or until rice is lightly browned, stirring constantly. Reduce heat to medium-low.

  4. Add 1 cup of simmering broth mixture to rice, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and will have a creamy consistency.)

  5. Add peas; cook, stirring constantly, until thoroughly heated. Add chopped pepper, cheese, and remaining ingredients; cook, stirring constantly, until thoroughly heated.

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