Post by URBAN FARMING on Jul 4, 2013 16:44:51 GMT -6
ROASTED RAINBOW PEPPER RISOTTO:
1/2 large red bell pepper 1/2 large green bell pepper 1/2 large orange bell pepper 1/2 large yellow bell pepper 1 medium onion, diced 3 tablespoons minced fresh dill 2 lemons, juiced 8-9 cups organic vegetable stock 3 tablespoons extra virgin olive oil 2 ½ cups Arborio rice ½ cup dry white wine Adjust oven to broil. Place whole peppers on baking sheet and broil, turning peppers until skin is dark brown on all sides. Remove from oven and put in a paper bag, closing the bag and allowing the peppers to stand. Remove the peppers form the bag after about 5 minutes and remove the stem and seeds. Optional- you may also peel off the skin. Cut them into small strips. Heat the organic vegetable stock in a saucepan. Heat the extra virgin olive oil in a different saucepan and add onions to the olive oil, cooking until soft, then stir in the rice with a wooden spoon until the grains are coated. Add the dill and stir for about a minute. Next add the wine and stir until the wine is absorbed. Now add 1 cup of the vegetable stock, and stir it all until the stock is absorbed. Continue cooking and stirring in more vegetable stock, about 1 cup at a time until the rice is al dente and the sauce is smooth, which will take about 15-25 minutes. Patience! Remove from heat and stir in the lemon juice and the peppers. This will make 6-8 servings. Buon appetito!