Yellow Pepper Risotto
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Water5 tbsps
Unsalted Butter1 cup
Zucchini (finely diced)1 cup
Arborio Rice (*)1 cup
White Wine (dry)Directions:
1
In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes
2
Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl
3
Season purée with salt and pepper
4
In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper
5
In a saucepan heat broth and keep at a bare simmer
6
In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes
7
Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes
8
Add wine and cook, stirring constantly, until wine is absorbed
9
Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed
10
Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes
11
Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste
12
Sprinkle risotto with remaining 1 tablespoon parsley
13
In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes
14
Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl
15
Season purée with salt and pepper
16
In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper
17
In a saucepan heat broth and keep at a bare simmer
18
In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes
19
Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes
20
Add wine and cook, stirring constantly, until wine is absorbed
21
Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed
22
Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes
23
Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste
24
Sprinkle risotto with remaining 1 tablespoon parsley