Bell Pepper Risotto*

*from The Essential Vegetarian Cookbook by Diana Shaw

4 cups veggie broth

1 tbsp unsalted butter OR extra virgin olive oil

2 shallots, minced

1 carrot, peeled & minced

1 celery stalk, trimmed & minced

1 red bell pepper, cored, seeded & diced

1 yellow OR orange bell pepper, cored, seeded & diced

1 cup Arborio rice

¼ cup dry white wine OR 1 tbsp white wine vinegar

1/3 cup Parmesan Cheese (optional)

Pour the veggie broth into a large saucepan and bring it to a simmer over medium heat. Turn down the heat to medium-low, keeping the broth at a simmer.

Meanwhile, melt the butter or heat the oil in a medium, heavy saucepan over medium-high heat, swirling he pan to coat the bottom.

Add the shallots, carrot, celery and bell peppers, and sauté until they’re softened, about 10 minutes.

Add the rice and wine or vinegar and stir until most of the liquid has evaporated 2 to 5 minutes.

Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes. Add another ladleful and keep stirring this too has been absorbed.

Continue the process, adding broth about ½ cup at a time and stirring until the rice kernels are plump and no longer chalk white in the center.

The risotto should look like creamy rice pudding and the kernels should be nice and chewy. It should take 25 to 30 minutes altogether.

Finally, stir in the final ladleful of broth and the grated Parmesan. Continue stirring until there’s no liquid left on the surface and the cheese is well distributed throughout.