Italian Risotto With Roasted Red Peppers And Peas

• 3 large sweet red peppers
• 2 cups canned vegetable broth, undiluted
• 2 cups water
• 1 teaspoon olive oil
• 1 cup Arborio rice, uncooked
• 1 (10-ounce) package frozen English peas, thawed
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/8 teaspoon freshly ground pepper

1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Chop and set aside.
2. Combine broth and water in a saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
3. Heat oil in a medium saucepan over medium-high heat until hot; add rice. Cook 2 minutes or until rice is lightly browned, stirring constantly. Reduce heat to medium-low.
4. Add 1 cup of simmering broth mixture to rice, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and will have a creamy consistency.)
5. Add peas; cook, stirring constantly, until thoroughly heated. Add chopped pepper, cheese, and remaining ingredients; cook, stirring constantly, until thoroughly heated.

sweet red peppers, vegetable broth, water, olive oil, arborio rice, freshly grated parmesan cheese, fresh basil, parsley, lemon juice, freshly ground pepper

Taken from www.myrecipes.com/recipe/italian-risotto-with-roasted-red-peppers-peas (may not work)