Roasted Red Pepper Risotto #shorts

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Roasted Red Pepper Risotto

This simple but decadent dish features tender and creamy grains of arborio rice swimming in a lush sauce made with charred and pureed Ontario greenhouse-grown red bell peppers. The dish is finished with creamy goat cheese and a sprinkling of finely chopped parsley for an effortlessly elegant meal made for date night.

Yes, even in the very early days of spring, you can still get your hands on top-notch local produce thanks to the hard work of @ONgreenhouseVeg. Look for their impeccable tomatoes, cucumbers, and peppers at a grocery store near you. To find more recipes like this one check out the @ProducemadesimpleCa site. There you’ll find plenty of tips and tricks as well.

2 Ontario-grown red bell peppers
2 tablespoons olive oil
4 shallots, sliced into half moons
1 tablespoon tomato paste
1 ½ cups arborio rice
6 cups vegetable stock
140 g goat cheese, crumbled
¼ cup parsley, finely chopped

Turn the broiler on and line a small baking sheet with parchment paper.

Cut the peppers in half and remove the seeds. Place the peppers cut-side-down on the baking sheet and place them under the broiler. Broil the peppers until their skin turns black, about 15-20 minutes.

Once the peppers are cool enough to handle, remove the skin. Place the peppers in a blender and blitz until very smooth. Transfer to a bowl and set aside.

Pour the stock into a large pot and bring it to a boil before reducing it to a simmer.

Heat the olive oil in a large, deep skillet. Once the oil is shimmering, add the shallots and a generous pinch of salt. Saute until just translucent, then stir in the tomato paste.

Add the rice to the skillet and sauté until it begins to crackle and emits a nutty aroma. This should take a minute or two.

Stir in two ladlesful of the simmering stock and continue to stir until the liquid disappears. Repeat until all the stock is integrated and the rice is tender and creamy with a little bit of a bite. Stir in the pepper puree and take the risotto off of the heat. Taste and season with salt accordingly.

Spoon the risotto into bowls and top with the goat cheese and parsley. Serve immediately.

#producemadesimple #putlocalonyourlist #greenhousegoodness
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