Side Pannel
Red Pepper Risotto
Red Pepper Risotto
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Low Fat, Vegetables
Ingredients List
- 3 c Low-fat, low-sodium chicken
- -broth; plus 2 tablespoons
- 2 tb Garlic; finely minced
- 1 c Onion; coarsely chopped
- 1 Red bell pepper; diced
- -(about 1 cup)
- 1 Bay leaf
- 1 c Arborio rice; or other
- -aromatic medium-grain rice
- Freshly ground black pepper;
- -to taste
- 1/4 c Grated Parmesan cheese
- 1/4 c Fresh Italian parsley;
- -finely minced
Directions
1. In a large skillet, heat 2 tablespoons chicken broth over medium heat,
add the garlic and onion and cook for 1 to 2 minutes. Add the pepper and
bay leaf and cook for 3 to 4 minutes.
2. In a saucepan, bring the remaining 3 cups broth to a boil, reduce the
heat and keep it at a simmer.
3. Add the rice to the skillet and slowly add the broth, 1/2 cup at a time,
stirring constantly, and cook until all of the broth has been absorbed,
about 30 to 35 minutes. When the rice is al dente, add the black pepper,
cheese and parsley and stir gently. Serve slightly creamy.
filling enough to be an entire meal by itself.
add the garlic and onion and cook for 1 to 2 minutes. Add the pepper and
bay leaf and cook for 3 to 4 minutes.
2. In a saucepan, bring the remaining 3 cups broth to a boil, reduce the
heat and keep it at a simmer.
3. Add the rice to the skillet and slowly add the broth, 1/2 cup at a time,
stirring constantly, and cook until all of the broth has been absorbed,
about 30 to 35 minutes. When the rice is al dente, add the black pepper,
cheese and parsley and stir gently. Serve slightly creamy.
filling enough to be an entire meal by itself.
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