Italian Risotto with Roasted Red Peppers and Peas

Ingredients

• 1 cup arborio rice uncooked
• 3 tablespoons basil fresh chopped
• 3 tablespoons parsley fresh chopped
• 1 tablespoon juice of lemon 
• 1 teaspoon olive oil 
• 0.3 cup parmesan cheese freshly grated
• 10 ounce peas frozen english thawed
• 0.1 teaspoon pepper freshly ground
• 3 large pasilla peppers sweet red
• 2 cups vegetable broth undiluted canned
• 2 cups water 

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Cut peppers in half lengthwise; remove and discard seeds and membranes.
2. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.
3. Place in ice water until cool; peel and discard skins. Chop and set aside.
4. Combine broth and water in a saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
5. Heat oil in a medium saucepan over medium-high heat until hot; add rice. Cook 2 minutes or until rice is lightly browned, stirring constantly. Reduce heat to medium-low.
6. Add 1 cup of simmering broth mixture to rice, stirring constantly until most of liquid is absorbed.
7. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and will have a creamy consistency.)
8. Add peas; cook, stirring constantly, until thoroughly heated.
9. Add chopped pepper, cheese, and remaining ingredients; cook, stirring constantly, until thoroughly heated.