Vegetarian Roasted Red Pepper Risotto

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Vegetarian Roasted Red Pepper Risotto

FoodFit Original Recipes use seasonal ingredients to create dishes that are

healthy, delicious and easy to make. Our chef follows FoodFit's nutrition

standards for recipes that are lower in fat, but full of flavor!

 

Ingredients

Qty. Measurement

3 cups about vegetable stock

2 teaspoons olive oil

1/3 cup diced onions

1 teaspoon minced garlic

1 cup Arborio rice

1/2 cup freshly grated Parmesan cheese

salt to taste

freshly ground black pepper

1 red pepper

 

Cook:50 minutes (cooking time)

Preparation

1.. Heat the stock in a saucepan and keep hot over low heat.

2.. Heat the olive oil over medium heat in a separate medium-sized pot. Add

the onion and cook until it turns translucent, about 5 minutes. Add the garlic

and cook 1 minute more.

3.. Add the rice to the onion mixture, stir and turn the heat to low. Add

about 1 cup of the hot stock to the rice mixture, and stir slowly until the

stock is absorbed.

4.. Continue to add the stock 1 cup at a time, stirring slowly, letting the

rice absorb the stock before adding more.

5.. While the risotto is cooking, preheat the broiler to roast the red pepper.

Slice the pepper in half lengthwise and remove the seeds. Place the 2 halves on

a cookie sheet (skin side up). Broil until the skin is evenly blistered, about 5

to 8 minutes. Put the pepper in a bowl, cover tightly with plastic wrap and let

sit for 5 minutes. Uncover, peel off the skin and slice the pepper into strips.

6.. The risotto is cooked when it is creamy on the outside and slightly firm

(al dente) in the center, about 20 to 25 minutes in all. Stir in half of the

Parmesan cheese and half of the red pepper strips. Season with salt and pepper

to taste. If the risotto is too thick, add a little more stock until it becomes

creamy.

7.. Divide the risotto into serving dishes and sprinkle with the remaining

cheese and red pepper strips.

Nutritional Analysis

Number of Servings: 4

Calories 307, Fat 7g, Sat Fats 3g, Protien 10g, Fiber 2g, Carbs 49g, Sodium

585mg

 

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