Golden-Pepper Risotto

• 4 small yellow bell peppers, roasted
• 2 1/2 cups water
• 1 (10 1/2-ounce) can low-salt chicken broth
• 2 teaspoons olive oil
• 1/2 cup minced onion
• 1 1/2 cups uncooked Arborio rice or other short-grain rice
• 1/2 cup dry white wine
• 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
• 2 tablespoons minced fresh parsley
• 2 teaspoons stick margarine or butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Place 2 roasted peppers in a food processor or blender, and process until smooth. Chop remaining roasted peppers.
2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3. Heat the oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in pureed and chopped peppers, and cook 2 minutes, stirring constantly. Remove from heat; stir in Parmesan cheese and the remaining ingredients.

yellow bell peppers, water, lowsalt chicken broth, olive oil, onion, rice, white wine, parmesan cheese, parsley, margarine, salt, black pepper

Taken from www.myrecipes.com/recipe/golden-pepper-risotto (may not work)