Ingredients

• 1/2 cup medium grain rice
• 1 small jar roasted red peppers, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 2-2 1/2 cups vegetable broth
• 1/4 cup parmesan cheese, grated
• Salt to taste

How to make Red Pepper Risotto directions

• 1

  In a medium saucepan, heat the vegetable broth and simmer on low.

• 2

  In a skillet, heat the olive oil and sauté onion until tender. Add the garlic and cook for 1 minute. Add the rice and stir to coat.

• 3

  Add the chopped red peppers and 1/2 cup of the broth and cook, stirring often, until the liquid is absorbed before adding more. Continue adding broth and stirring, until the liquid is all absorbed and the rice is tender but firm. Remove from heat. Stir in parmesan. Season with salt and serve.