8 cups chicken broth
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced (Mine weren’t quite completely red yet)
1 3/4 cup Arborio rice
3/4 cup dry white wine
Salt and pepper, to taste
1/2 teaspoon turmeric
4 to 6 ounces soft goat cheese (I used half of a 10.5 ounce log)
1/2 cup Parmesan cheese, grated
1. Bring broth to a simmer in a medium pan or microwave until hot.
2. In a large pot, heat olive oil over medium heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook until soft, 8 to 10 minutes. Add rice and stir for a minute or two to coat.
3. Add wine and cook, stirring, until fully absorbed.
4. Start adding the broth, 1 cup at a time. Stir often until the broth is fully absorbed into the rice. Repeat this process, slowly adding more broth and stirring until absorbed, until the rice is tender, about 20-30 minutes. You might not need to use all the broth, save what you don’t use for future cooking.)
5. Once rice is done, turn off the heat and stir in the turmeric. Test for seasoning and add salt and pepper as needed. Add cheeses and stir until fully melted and incorporated. Serve.
This recipe comes from the great Pioneer Woman. I saw it a few days before last week’s market and remembered it when I saw the red bell peppers. Most risotto recipes I make only call for one cup of rice and this makes nearly double. As a side dish, this could easily serve 6 people, if not more.
The only change I would make to this next time is to add some garlic with the onion.
Shown here with Pan Seared Duck Breasts Attempt #1.