Italian Risotto with Roasted Red Peppers and Peas

Name: Italian Risotto with Roasted Red Peppers and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice, uncooked; 3 Tbsps chopped fresh basil; 3 Tbsps chopped fresh parsley; 1 Tbsp lemon juice; 1 teaspoon olive oil; 59 milliliters freshly grated Parmesan cheese; 283 grams package frozen English peas, thawed; 0 teaspoons freshly ground pepper; 3 larges sweet red peppers; 473 milliliters canned vegetable broth, undiluted; 473 milliliters water

Italian Risotto with Roasted Red Peppers and Peas might be just the side dish you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 306 calories, 10g of protein, and 3g of fat. This recipe serves 4. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up peas, pepper, peppers, and a few other things to make it today. It is a reasonably priced recipe for fans of Mediterranean food. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Cut peppers in half lengthwise; remove and discard seeds and membranes.

Ingredients you will need

Peppers

Seeds

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.

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Peppers

Equipment you will use

Baking Sheet

Oven

Place in ice water until cool; peel and discard skins. Chop and set aside.

Ingredients you will need

Water

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.)

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Rice

Cooking Oil

Equipment you will use

Sauce Pan

Add 1 cup of simmering broth mixture to rice, stirring constantly until most of liquid is absorbed.

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Broth

Rice

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.)

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Broth

Rice

Add peas; cook, stirring constantly, until thoroughly heated.

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Peas

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

Ingredients you will need

Cheese

Pepper

Equipment

Baking Sheet

Oven

Sauce Pan

Ingredients

Servings:

237milliliters

Arborio rice, uncooked 3Tbsps

chopped fresh basil 3Tbsps

chopped fresh parsley 1Tbsp

lemon juice 1teaspoon

olive oil 59milliliters

freshly grated Parmesan cheese 283grams

package frozen English peas, thawed 0teaspoons

freshly ground pepper 3larges

sweet red peppers 473milliliters

canned vegetable broth, undiluted 473milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Spalletti Chianti Reserve Poggio Reale with a 5 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.