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Roasted Red Pepper Risotto

From Farm Where Life is Good

<p>Risotto can be a little time consuming to stand there and stir, but it is well worth the effort (and not <span class="caps">THAT</span> much time; read a book!)</p>
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (Entered by Lara Rasmussen Anderson)
Serves: 6-8

2 large red bell peppers
1 medium onion, finely diced
3 Tbsp fresh dill, chopped
2 lemons, juiced
8-9 cup vegetable stock/broth
3 Tbsp olive oil
2 1/2 cup Arborio rice
1/2 cup dry white wine

Step by Step Instructions
  1. Place peppers on baking sheet/pie tin. Broil close to heating element; monitor closely and turn peppers as the skin chars. Remove from oven and place in paper bag. Let sit while you chop others. Remove from bag; peel off charred skin, remove stem and seeds (don't rinse; you lose flavor!), cut in to small strips.
  2. Heat vegetable stock in large pot.
  3. Sauté onion in olive oil until clear/soft. Stir in rice until all grains evenly coated and center is turning white. Add dill, stir 1 minute; add wine and stir until absorbed. Add 1 cup stock at a time, stirring until absorbed, then add another. Continue until rice is _al dente_ and suspended in a smooth, creamy sauce. Remove from heat; stir in lemon juice and peppers. Serve warm.