Roasted Red Pepper Pesto Risotto
Creamy and flavorful risotto with flavors of roasted red pepper and Italian herbs.
Servings: 6 servings
Ingredients
- 2 tablespoon olive oil
- 2 cups Arborio rice
- 8 cups vegetable or chicken stock
- 1/3 cup red pepper pesto OR 1/4 cup pesto of choice and 1/4 cup chopped roasted red peppers
- 1 teaspoon dried Italian herbs
- 1 1/2 teaspoons garlic powder
- 1 cup parmesan cheese
- 1 tablespoon butter
- salt to taste optional
Instructions
- In a large pot, add olive oil and Arborio rice.
- Sauté dry rice so it gets slightly toasted.
- Add in 2 cups of stock and bring rice to a boil while stirring constantly, when it reaches a rapid boil, reduce to a steady simmer.
- Add in the red pepper pesto or pesto of choice and roasted red peppers, dried Italian herbs and garlic powder.
- Add stock, a little at a time, when the rice begins to run dry and keep stirring until all of the stock is used and rice is cooked through when tasted, It should be creamy and thick but still slightly liquid, it will slowly run back together when a spoon is pulled through it. If it is too thick, add water or more stock.
- Remove from heat then add the parmesan cheese and butter then stir into risotto until it melts.
- Taste and adjust salt if needed, if it tastes too salty, then add in a little water to adjust salt.
- Top with more grated parmesan cheese, serve and enjoy.