*  Exported from  MasterCook  *
 
                      Roasted Pepper & Tomato Risotto
 
 Recipe By     : Copyright © 1995 by Heidi Rabel
 Serving Size  : 4    Preparation Time :0:40
 Categories    : Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           extra virgin olive oil
      1/2  cup           chopped yellow onion -- 1 medium
    3      teaspoons     minced garlic
    2                    red bell peppers
                         roasted, peeled, seeded, & pureed
      1/4  teaspoon      crushed red pepper flakes
      1/2  cup           tomato puree
   14 1/2  ounces        premium diced tomatoes in puree
    2      tablespoons   lemon juice
           8 small       fistfuls arborio rice unwashed
    5      cups          simmering chicken stock
      1/4  cup           Italian parsley -- finely chopped
      1/4  cup           fresh oregano -- for garnish
      1/2  cup           red table wine
    2      tablespoons   heavy cream
      1/2  cup           grated Parmesan cheese
 
 In a pan different from the risotto pan, saute the onion and garlic over
 medium heat in half the olive oil until softened and translucent, 3 - 5
 minutes. Add the pureed pepper, pepper flakes, crushed tomato and puree, and
 heat to a simmer. Turn off the heat and stir in the lemon juice. Heat the
 remaining olive oil in a large skillet over medium heat, and cook the rice
 until it turns golden on the edges. Add enough simmering stock to cover the
 rice and simmer until the moisture is cooked away. Repeat the process until
 all but 3/4 cup of the stock is used. Add the tomato mixture, the herbs, and
 the wine to the rice, and continue to simmer until the sauce is just thick.
 Add remaining stock, cream, and 1/4 cup cheese. Stir it in, cover the pan, and
 remove it from the heat for 8 minutes.
 
 
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 NOTES : This is basic risotto, modified with cooked vegetables in a sauce. The
 sauce will determine the flavor of the risotto, so taste it as it cooks to get
 the flavor balance you want. To serve, ladle the risotto into warm bowls and
 sprinkle with remaining cheese. Garnish each serving with a sprig of fresh
 herb. Yield: 4 servings.
 
 Posted to Fabfood 1/99