2.5 cups arborio, 6 c water and 2 cubes veggie bouillion, 2 red peppers, 14 oz can tomatoes, 1 c onion, garlic, basil
Broil peppers until blackened and blistered. Set aside for 10 minutes to cool. Remove skins and seeds, slice into strips. Saute garlic, onions, and peppers for five minutes. Add tomatoes. Add rice and cook for two minutes. Heat up water with bouillon. Add broth 2-3 ladelfuls at a time, adding more when the previous addition has been absorbed. Do until all broth is in risotto. Add salt, pepper, and basil. Let cool for 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LIZZIEMAGGIEP.