PW red pepper risotto

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.3
  • Total Fat: 7.8 g
  • Cholesterol: 10.4 mg
  • Sodium: 1,167.8 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 6.7 g

View full nutritional breakdown of PW red pepper risotto calories by ingredient


Introduction

From the pioneer woman's website From the pioneer woman's website
Number of Servings: 8

Ingredients

    8 cups Chicken Broth, Low-Sodium
    3 Tablespoons Olive Oil
    whole Medium Onion, Diced
    2 whole Red Bell Peppers, Diced
    1- cup Arborio Rice
    cups Dry White Wine
    Salt To Taste
    5 ounces, fluid Goat Cheese
    cups Grated Parmesan
    teaspoons Turmeric (optional)

Directions

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FREDDIE1027.