Roasted Red Pepper and Asparagus Risotto

barbara lentz

By
@blentz8

Really creamy. The taste can be altered depending on what Champagne you use or just use white wine no matter what it is good.


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Serves:

8

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 large
red bell pepper
1 lb
asparagus trimmed and cut into pieces
3 Tbsp
olive oil
1/2 tsp
lemon zest
3 c
vegetable stock
1 c
water
1 Tbsp
better than bouillon chicken bouillon
1 medium
onion chopped
1 small
shallot chopped
6 clove
garlic minced
salt to taste
1 c
arborio rice
1 c
champagne
4 oz
goat cheese
1/4 c
chopped cilantro for garnish

Directions Step-By-Step

1
Preheat broiler to high. Cut bell peppers in half and discard seeds and membranes. Place skin sides up on baking sheet. Flatten with hand. Combine asparagus with 1 tbsp oil. Add to baking sheet. Broil 5 minutes. remove asparagus. Broil pepper an additional 5 minutes until blackened. Place peppers in a paper bag and close tightly. Let stand 10 minutes. Peel and chop peppers and mix with asparagus and lemon zest and set aside.
2
Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
3
Heat a large saucepan to hot and add oil. When oil is hot add onion and saute a couple of minutes. Add shallots and saute 1 minute. Add garlic and salt cook 30 seconds. Add rice and cook 1 minute. Add champagne and cook until almost all evaporated.
4
Remove 1/4 cup broth and mix with goat cheese and set aside.
5
Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
6
Stir in Asparagus and red pepper mixture. Add goat cheese mixture and heat through.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian