Beautiful Summer Risotto

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Beautiful Summer Risotto

 

1 large yellow bell pepper

1 large green bell pepper

1 small onion, minced

1 large clove garlic, minced

2 tablespoons butter

2 tablespoons olive oil

1 1/2 cups arborio rice

1/2 cup dry white wine

1 fresh plum tomato processed in food blender for 1

minute

salt and pepper to taste

vegetable broth, optional

7 drops Worcestershire sauce (a veg.type)

1/2 cup flat-leaf parsley, chopped

1/2 cup fresh basil leaves, julienne

parmesan cheese for grating

 

Wash and dry the peppers. Place them on an outdoor

grill and roast them, turning them often, until the

skins blister and burn. Place them in a paper bag and

close it tightly. Leave them for 10 minutes.

Remove the peppers. The burned skin now can be easily

peeled off. Take out the stems, pith and seeds. Place

the roasted peppers and their juice in a bowl; set

aside until cool, then chop in a large dice.

Saute onion and garlic in 1 tablespoon butter and

olive oil for 5 minutes. Add the roasted peppers and

the pepper juice. Add the rice and stir for 5 minutes.

Add white wine and cook over high heat until the wine

evaporates (about 5 minutes). Adjust heat to low and

add processed tomato. Salt and pepper to taste.

Cook, stirring constantly, for about 18 minutes. If

rice seems to be getting too dry, add up to 2 cups of

boiling hot vegetable broth. Season with

Worcestershire sauce.

Remove from the heat and add remaining butter, parsley

and basil. Stir vigorously. Transfer to serving bowl

and bring to table. Provide grated parmesan for those

who desire it. Serves 4.

 

 

 

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