Roasted Red Pepper & Parmesan Risotto

Rice - Arborio - Rice Select (1/4 cup), 4 serving)
Pepper, black, .25 tsp
Chicken broth, Swanson 100% FF, low sodium (1 cup), 3 serving
Delallo Roasted Red Peppers in Olive Oil with Garlic (2 pieces), .5 serving
Morton Lite Salt (1/4 tsp serving), 1 serving
Stella Finely Shredded 3 Cheese Italian (1/4 c serving), 2 serving
Onions, raw, .3 cup, chopped
Extra Virgin Olive Oil, 2 tbsp
Land O Lakes, Fresh Buttery Taste Spread, Tub, 1 Tbsp, 2 serving

Leftovers heat up well in the microwave

1. Melt butter and oil in medium pan
2. Add onions and sautee for 3 minutes, stirring continuously
3. Add uncooked risotto, and continue to stir for 2 more minutes
4. Add 1 cup of the chicken broth
5. Stir until broth has been fully absorbed into the rice
6. Add 2nd cup of chicken broth, and stir until broth has been fully absorbed into the rice
7. Add 3rd and final cup of broth
8. Add salt and pepper
9. Add 1 roasted red pepper (cut into small pieces)
10. Continue to stir until broth has been fully absorbed into the rice
11. Serve and enjoy


Serving Size: Makes 4 one cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user MARYHENNIG.