Italian Risotto with Roasted Red Peppers and Peas

Arborio rice is a must for risotto, an Italian dish featuring creamy, broth-cooked rice.

Yield:

4 (1 1/2-cup) servings.

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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.)

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.

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.)

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

Note:

Oxmoor House Cooking Light Collection

January 1995