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Red Pepper Risotto

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

The addition of turmeric to this delicious dish adds so much flavor.

Ingredients

  • 8 cups Chicken Broth, Low-Sodium
  • 3 Tablespoons Olive Oil
  • ½ whole Medium Onion, Diced
  • 2 whole Red Bell Peppers, Diced
  • 1-¾ cup Arborio Rice
  • ¾ cups Dry White Wine
  • Salt To Taste
  • 5 ounces, fluid Goat Cheese
  • ½ cups Grated Parmesan
  • ½ teaspoons Turmeric (optional)

Preparation

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

9 Comments

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Marjolein on 11.16.2012

This gets even better if you add some chorizo!

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stephyb on 3.6.2010

I had never attempted risotto before and last night I mad this recipe and it was delicious. I topped it with grated romano, I cant wait to experiment with differnt cheeses and ingredients.

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ptcookinco on 2.25.2010

This was delicious! I made it when PW first posted it, and I’ve been crazing risotto all the time because this recipe was so delicious!

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Tassia on 2.21.2010

This is the 1st recipe I ever used to make risotto… and it’s spawned a love the dish!

Once I learned from this recipe, it was easy-as-pie to adapt based on whatever I have in the fridge.

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Experimental on 2.3.2010

I love this recipe. I’ve made it a few times now, the last time I added in a finely diced Jalapeno, seeds and all. It was excellent

3 Reviews

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Zeynep on 8.9.2011

This is an unbelievably delicious recipe and I’m surprised that it does not have more reviews. It’s become one of my staples. Every time my parents come over they ask me to make this. The goat cheese is a brilliant addition. This recipe has made me a die-hard fan of risotto. I am making it for my in-laws this weekend! Thank you Pioneer Woman!

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Lacey Maurer on 5.16.2011

This is a really delicious risotto recipe. I made it for my family a few nights ago I halved the recipe). I did use the turmeric, and I used red onion. The risotto turned out very rich and creamy; everyone loved it. We ate it as a main dish. I will definitely make this again; next time I want to add mushrooms.

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Trish Boese on 12.9.2010

This recipe is under-appreciated! Arborio rice has become a staple in our house since Ree brought us this recipe. I also like to add cream at the end for a creamy rice dish. I have substituted other cheeses for the goat cheese. Or I have added cooked, cubed chicken at the end for a one-dish meal!

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