The Lovell Table

I may be alone here but there are certain songs or artists I listen to that make me want to cook certain things. Specifically, Ray LaMontagne makes me want to cook up some risotto. Maybe it is because his music is a pleasant background to have while I sip wine and stir stock and arborio rice together on the stove? Well… indirectly we have him to thank for this recipe! Roasted Red Pepper Risotto- a lovely summer side dish for you. Enjoy!

Ingredients

• 3 red peppers (sliced)
• 3 large garlic cloves
• 1/2 teaspoon red pepper flakes
• 4 cups water
• 4 cups chicken stock
• 1 yellow onion (diced)
• 1 cup white wine
• 2 1/2 cups arborio rice
• 1 cup shredded parmesan
• 1 tablespoon olive oil
• salt and pepper to taste

Method

1. Heat oven to 400
2. Roast red peppers and garlic on a sheet pan for 20 minutes
3. Let cool and then blend the roasted red peppers and garlic together with the red pepper flakes
4. Set mixture aside
5. Heat the water and stock together in a large pot on the stove and let it simmer
6. Heat a separate dutch oven on medium heat
7. Add the olive oil to the dutch oven
8. When the oil is hot, add the onion and cook until soft (5 minutes)
9. Stir in the rice and coat with the olive oil
10. Add the wine and cook until the rice has completely absorbed the wine
11. Add 1 cup of the simmering broth at a time into the rice mixture and stir until it is completely absorbed
    • Repeat this until all of the broth is gone (this will take at least 30 minutes)
12. Pour in the red pepper mixture and stir until the rice has combined with it
13. Stir the parmesan in until melted
14. Top with salt and pepper to taste