Three Pepper Risotto

Do not be intimidated by risotto! You can make it, and as long as you check on it once in a while, it will be delicious.

Serves: 6

2 cups dry risotto (I prefer Rice Select, but any brand will do)
chicken bouillon (enough to reconstitute to 8 cups)
red, yellow, orange peppers (1 each) sliced thin
1 cup sundried tomatoes sliced
1 medium onion chopped
5 garlic cloves chopped
6-8 large basil leaves chopped or sliced
1/2 cup dry white wine
4 tablespoons olive oil for sauce
olive oil and butter for risotto

Make 2 cup dry risotto according to package directions. You should need 6 cups of chicken broth.

Meanwhile, saute onion and garlic in a deep skillet in olive oil until onion is translucent.

Add peppers and sundried tomatoes. Saute for 5-6 minutes.

Add 1/2 cup of white wine and basil, and simmer for 3-4 minutes.

Add 2 cups chicken broth, reduce heat to simmer, and keep hot until risotto is done.

Pour pepper sauce into risotto, stir, and serve immediately. Top with shaved parmesan and ground pepper.

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Author: Karen Latimer

Karen is a Family Physician, Wellness Coach, and founder of Tips From Town. She is passionate about sharing her medical expertise, her coaching techniques and her parenting experience to encourage happier and healthier lives.


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