Golden-Pepper Risotto

Ingredients

• 1.5 cups arborio rice uncooked
• 0.3 teaspoon pepper black
• 0.5 cup cooking wine dry white
• 2 tablespoons parsley fresh minced
• 10.5 ounce low-salt chicken broth canned
• 2 teaspoons butter 
• 2 teaspoons olive oil 
• 0.5 cup onion minced
• 2 ounces parmesan cheese fresh finely grated
• 0.5 teaspoon salt 
• 2.5 cups water 
• 4 small bell peppers yellow

Equipment

• food processor
• sauce pan
• blender

Directions

1. Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.
2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Heat the oil in a large saucepan over medium-high heat.
4. Add onion; saut 3 minutes or until tender.
5. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
6. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed and chopped peppers, and cook 2 minutes, stirring constantly.
7. Remove from heat; stir in Parmesan cheese and the remaining ingredients.