Risotto

A flavorful, creamy, and cheesy risotto with the snap of sauteed green peppers.

Ingredients

• Butter
• Sliced Green Peppers
• Chopped White Onions
• Minced Garlic
• Arborio Rice
• White Wine
• Turmeric
• Chicken Stock
• Parmesan Cheese
• Olive Oil
• Chopped Spring Onion

Directions

1. Heat a pan on medium high heat and add lots of butter. Saute your sliced green peppers, chopped onions, and minced garlic for about 4-6 minutes.
2. Add lots more butter and after it melts add your arborio rice and cook for about 8 minutes constantly stirring and keeping just enough butter in the pan to coat the rice.
3. Add some white wine to deglaze the pan. Continue cooking and stirring for another 8 minutes and your wine has evaporated.
4. Add some turmeric and just enough chicken stock to cook and cover the rice, cook while stirring for another 8 minutes and most of the stock has evaporated. Add some more stock, enough to cook and cover, cook while stirring for another 8 minutes and most of the stock has evaporated.
5. During the last 4 minutes of cooking add some parmesan cheese, more butter, season with salt and pepper and continue cooking while stirring for the remaining 4 minutes and your risotto should turn out nice and creamy. Garnish with your chopped spring onion, sprinkle some olive oil on top and enjoy!

Recipe by Vance Harris

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