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 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 cup white wine
• 1 tablespoon butter
• to taste salt
• to taste black pepper
• 2 tablespoons fresh basil, chopped

Method

1. 01
   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. 02
   Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.
3. 03
   Pour in the white wine and stir until it is fully absorbed by the rice.
4. 04
   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. 05
   Stir in the chopped roasted red peppers and continue to cook for an additional 5 minutes.
6. 06
   Add the butter and grated Parmesan cheese to the risotto, stirring until the cheese is melted and the risotto is creamy.
7. 07
   Season with salt and black pepper to taste.
8. 08
   Remove the pan from heat and let the risotto sit for 2 minutes. Stir in the fresh basil just before serving.