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Roasted Red Pepper Risotto

1 1 1 1 1
Recipe by
Food.com Food.com

Ingredients

  • 2 tbsps olive oil
  • 1 tbsp galliano
  • 11/2 cups onion (finely chopped)
  • 2 cloves garlic (thinly sliced)
  • 11/2 carrots (large, minced)
  • 4 tbsps unsalted butter
  • 11/2 cups arborio rice
  • 3/4 cup dry vermouth
  • 12 ozs roasted red peppers (pureed with enough water to measure 3 cups, can substitute your own roasted peppers)
  • 3 cups chicken stock
  • 3 cups vegetable stock
  • 1 dash vinegar (optional)
  • 2 tsps dried oregano
  • 2 tsps dried tarragon leaves
  • 3/4 cup grated parmesan cheese (or 1/2-3/4 cup romano cheese)
Prep Time
15 min
Total Time
1 hr 15 min
Servings
8 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 330 Calories from Fat 110
% Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat
Cholesterol 25mg 8%
Sodium 740mg 31%
Potassium 330mg 9%
Total Carbohydrate 43g 14%
Dietary Fiber 3g 12%
Sugars 7g
Protein 9g
Vitamin A 70%
Vitamin C 100%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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