Italian Roasted Red Pepper Risotto

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth warmed
• 1 cup roasted red peppers chopped
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/2 cup Parmesan cheese grated
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1 tablespoon butter
• to taste salt
• to taste black pepper
• 2 tablespoons fresh basil chopped

Instructions

1. 1 Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
2. 2 Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.
3. 3 Pour in the white wine and stir until it is fully absorbed by the rice.
4. 4 Add a ladle of warm vegetable broth to the rice and stir continuously until the liquid is absorbed. Repeat this process, adding broth one ladle at a time, until the rice is creamy and cooked through, about 18-20 minutes.
5. 5 Stir in the chopped roasted red peppers and continue to cook for an additional 5 minutes.
6. 6 Add the butter and grated Parmesan cheese to the risotto, stirring until the cheese is melted and the risotto is creamy.
7. 7 Season with salt and black pepper to taste.
8. 8 Remove the pan from heat and let the risotto sit for 2 minutes. Stir in the fresh basil just before serving.