Vegetarian Risotto with Three Bell Peppers

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Vegetarian Risotto with Three Bell Peppers This recipe serves: 6

Preparation time : 10 minutes

Cooking time : 40 minutes

Ingredients

about 4 cups vegetable stock, or vegetable broth

1 tablespoon olive oil

1/2 cup diced onions

1 cup diced, mixed yellow, green and red bell peppers

1 1/2 cups Arborio rice

1/2 cup freshly grated Parmesan cheese

salt to taste

freshly ground black pepper

Cooking Instructions

1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the

onion and peppers and cook for 2 to 3 minutes, until the onion turns

translucent.

3. Add the rice to the onion mixture and stir.

4. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture,

and stir slowly until the stock is absorbed.

5. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice

absorb the stock before adding more.

6. The risotto is cooked when it is creamy on the outside and slightly firm (al

dente) in the center. Stir in the Parmesan cheese. Season with salt and pepper

to taste. If the risotto is too thick, add a little more stock until it becomes

creamy.

Nutrition Facts

Serving Size 0 about 1/2 cup

Amount Per Serving

Calories 225

Protein 6 g

Total Carbohydrate 38 g

Dietary Fiber 2 g

Soluble Fiber 0 g

Insoluble Fiber 0 g

Sugar 2 g

Total Fat 5 g

Saturated Fat 2 g

Monounsaturated Fat 3 g

Add 3 or 4 sautéed shrimp per serving.