Roasted Red Pepper and Asparagus Risotto

barbara lentz


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

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


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
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
4 oz
goat cheese
1/4 c
chopped cilantro for garnish


1Preheat 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.
2Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
3Heat 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.
4Remove 1/4 cup broth and mix with goat cheese and set aside.
5Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
6Stir 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