Roasted Red Pepper Risotto with Spinach

Turn your oven to broil. Place the peppers on a rimmed baking sheet and broil the peppers until the skin is charred all over, turning the peppers as you go. It should take about 8 minutes for them to char.

Remove peppers from oven and place them into a sealable plastic bag. Seal and let the bags sit for 10 minutes. The skin will loosen up and it’s pretty fascinating. Then you just peel the skin away from the peppers! Remember to remove the seeds and stems. Place the peppers into a small food processor and blitz until smooth. Set aside.

In a small saucepan, bring the stock to a low simmer.

In the meantime, heat the oil in a medium skillet over medium high. Add the onions and saute until soft, 5 minutes. Add the rice and toss to coat, 1 minute. Add the wine and cook until it’s evaporated, another minute.

Reduce the heat to medium in the skillet, and ladle in 1/2 cup of the broth. Cook until the liquid is absorbed. Continue to ladle the stock into the mixture a 1/2 cup at a time (make sure the prior addition of broth has evaporated before adding more). Continue until all of the stock is absorbed and the rice is super creamy, about 30 minutes total.

Toss the butter and cheese into the risotto and stir to combine. Stir in the pureed pepper until combined. Finally, add the spinach and toss to combine it all. Combine, combine, combine.

Oh! Season it along the way. A pinch of salt here and there. Taste it and get it just right. Maybe a good grind of pepper? Sure!

Serve immediately with more Parmesan and basil for garnish. Pass out in your food.