Cheese and Pepper Risotto

L'Antro dell'Alchimista
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Cheese and Pepper Risotto
9
460
45

Description

There's always something showy about risotto and this white wine-laced version is no exception. As it cooks while you stir (and stir), the arborio rice picks up the flavor of sauteed bell peppers and shallots. Vegetable stock is the liquid of choice here, though chicken stock would work well, too. Finished with two secret weapons — creamy goat cheese and dill — this dish sports just the right amount of je ne sais quoi.

Ingredients

  • 1/2 orange bell pepper
  • 1 teaspoon onions
  • 1 tablespoon butter
  • 300 grams arborio rice
  • 2 1/2 ounces white wine
  • 1 liter vegetable stock
  • 100 grams goat cheese
  • parmesan cheese
  • dill weed

Directions

  1. Soak the shallots in water for 2 minutes, and then drain.
  2. In a nonstick skillet, melt the butter on medium heat and saute the onions and bell pepper, about 5 minutes.
  3. Add the rice and cook until the grains appear transparent.
  4. Add the white wine and allow the liquid to evaporate, and cook for a few minutes.
  5. Add the hot stock and cool for 20 minutes.
  6. Remove from the heat, stir in the cheeses and serve with a sprinkling of dill.
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NutritionView more

460Calories
Sodium49%DV1170mg
Fat22%DV14g
Protein29%DV15g
Carbs21%DV64g
Fiber12%DV3g

PER SERVING *

Calories460Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat9g45%
Trans Fat
Cholesterol35mg12%
Sodium1170mg49%
Potassium160mg5%
Protein15g29%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate64g21%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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