Sunday, May 8, 2011

Roasted Garlic & Roasted Red Pepper Risotto

Roasted Garlic & Roasted Red Pepper Risotto

1 Tbsp butter
2 cups Arborio rice
1/2 an onion, diced
8 cups water (with chicken bouillon cubes or chicken base) or Chicken Stock
2 Red bell peppers, roasted and diced. (for roasting here)
1 head garlic
Olive oil
1/4 cup freshly grated parmesan cheese
Salt and pepper to taste

Heat oven to 350.
Cut the top off the head of garlic. Put in tinfoil and drizzle with olive oil and season with salt and pepper. Ball up the tin foil and put garlic in oven until the rice is finished cooking.

In a saucepan bring 8 cups of stock (or water with base or bouillon cubes) to boil. Keep at a simmer the entire time. In a large skillet or frying pan with tall sides heat 1 Tbsp butter until melted. Add onion and saute for 1-2 minutes. Add rice. Stir until coated. Now it's time for the cooking process.

Add about 1 ladle full of hot broth to the rice at a time stirring until the rice absorbs it all. Once it is all absorbed add another ladle until rice is cooked, but not mushy. You will probably have some liquid left over. Once the rice is fully cooked, pull the garlic out of the oven. Squish the sides and all the cloves should come out easily. They should have a nutty aroma and be golden brown. Roughly chop them and add to the rice. Add the red peppers and stir to combine. Add Parmesan cheese and season with salt and pepper to taste. If the rice gets a little too stiff, add a little more stock to loosen it up a little.

Serve and enjoy!

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