Sweet Bell Pepper Risotto

• 1 3/4 cups carnaroli rice
• short grain rice
• 1 red onion small, chopped finely
• 2 bell peppers sweet, 1 yellow and 1 red
• 3 1/4 cups vegetable broth
• 3 ounces white wine at room temperature
• butter
• Parmesan cheese
• basil

1. Grill the peppers, remove their skin and cut them into small pieces.
2. Melt 1 tablespoon of butter in a saucepan, add the onion and the peppers. Saute for a few minutes until the onion has caramelized.
3. Add the rice and toast it well stirring constantly.
4. Add the white wine and allow it to evaporate.
5. Then add 2 ladlefuls of hot broth to cover the rice, stir continuously with a wooden spatula and as soon as the broth has been almost completely absorbed, add 2 more ladlefuls.
6. Repeat this procedure until the rice is cooked (approximately 20 minutes).
7. Turn off the heat, add two tablespoons of butter and some grated parmesan cheese, stir to incorporate, sprinkle with chopped parsley, and serve.

carnaroli rice, short grain rice, red onion, bell peppers sweet, vegetable broth, white wine, butter, parmesan cheese, basil

Taken from www.yummly.com/recipe/Sweet-Bell-Pepper-Risotto-531612 (may not work)