Risotto with Peppers & Zucchini
- 6 cups chicken stock
- 1/4 cup olive oil
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow bell pepper, seeded and diced
- 2 small zucchini, 1" dice
- 2 tablespoons butter
- 1/2 cup finely chopped yellow onions
- 1 teaspoon minced garlic
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 1/4 cup thinly sliced green onion, green tops-only
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked white pepper
- 1 cup grated Parmigiano-Reggiano cheese
Preparation time 20mins
Cooking time 80mins
In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the peppers & zucchini and cook, stirring frequently, until cooked through but still slightly crunchy, about 5 minutes. Remove from
the heat and set aside.
In a large heavy saucepan, heat the remaining 2 tablespoons olive oil and the 2 tablespoons butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine
and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.
Reduce the heat to medium and stir in the thyme. Add 1 cup of the hot stock, and cook stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 30-40 minutes total cooking time. Stir in the green onions and cooked
bell peppers after 25 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.
Remove from the heat. Discard the thyme sprigs. Add the cheese and stir well to mix. Adjust the seasoning, to taste, with salt and white pepper.