To start with I roasted the bell peppers the evening before I made the risotto, this was actually quite easy. From now one when I need roasted bell peppers for a recipe I won’t buy them but make them myself! Here’s what to do (adapted from Delicious Days):
Preheat the oven at 225 degrees.
Wash the bell peppers.
Cut off top and bottom of the bell peppers.
Remove the seeds and inner ribs.
Cut the bell peppers into quarters.
Line a baking tray with parchment paper.
Place the quartered bell peppers on the parchment paper.
Roast for 15 to 20 minutes or untill the bell peppers are evenly blistered and charred.
Put the bell pepper quarters into a ziploc bag while still hot.
Squeeze out residual air, then seal and chill the grilled bell peppers in the fridge over night.
When you’re ready to make the risotto, remove the bell peppers from the ziploc bag.
Remove the charred skins.
Cut the bell peppers into thin strips.
I was a bit scared that the taste of the goat cheese would overpower the other flavours in the rissotto, however I found it to be really subtle. Next time I’ll probably double the amount of roasted bell pepper.
1 medium red onion, chopped
2 garlic cloves, finely chopped
1 cup Arborio rice
1/4 cup dry white wine
3/8 teaspoon salt
Freshly ground black pepper
700 ml low-sodium chicken broth
200 grams spinach leaves
2 roasted bell peppers, sliced
1/4 cup freshly grated Parmesan, I used Pecorino Romano
100 grams goat cheese
Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic and cook, stirring occasionally for about 1 minute. Add the rice and cook, stirring constantly, 1 minute.
Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and cook until the spinach is wilted. Add the roasted bell peppers and cook just until the vegetables are hot. Stir in the Parmesan, then stirr in the goat cheese and more broth if the risotto seems too thick. Serve in soup plates. Enjoy!
Tomorrow I’ll post about todays Barefoot Bloggers Tuna Salad!