Bell Pepper Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, diced fine
• 2 garlic cloves, diced
• 1 cup arborio rice
• 1 1/2 cups diced bell peppers (red, yellow, green, orange)
• 4 cups heated vegetable stock
• 1/2 cup shredded parmesan cheese

Recipe

• 1 melt butter in a deep skillet with the olive oil. saute the onion for 2 minutes, or just until softened. add the garlic, and saute for another minute. add the arborio rice. toast the rice until lightly browned. add peppers and saute briefly.
• 2 add the heated stock 1/2 cup at a time, stirring until incorporated. when it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. repeat until all stock has been used. remove risotto from heat and stir in cheese until melted.