Roasted Red Pepper Risotto (courtesy of Mark Johnson)

Ingredients;

2   14 ½ oz cans  Chicken Broth

2   tablespoon Chicken Bullion

1   Cup Mushrooms

4   teaspoons olive oil
1/3 cup diced red onions
1   teaspoon minced garlic
1   cup Arborio rice
1/2 cup (loose (packed is too much)) freshly grated Parmesan Reggiano cheese
2   grinds freshly ground black pepper
1   red pepper

2   tablespoon Butter

3   tablespoon Dry White Wine

1/6  cup Pine Nuts

Cooking Instructions;

1. Roast, skin and remove seeds from red pepper and slice the pepper into strips.

2. Heat the stock to boiling in a saucepan and keep hot over low heat.

3. Heat the olive oil over medium heat in a separate medium-sized pot. Add the mushrooms and onions and cook until onions turn translucent, about 5 minutes.
4. Add the rice and the garlic to the onion mixture, while stirring cook until the rice starts to brown on the ends.  Add about 1/2 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
5. Continue to add the stock 1/2 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
7. Stir in the Parmesan cheese, pine nuts and all but a few pieces of the red pepper. Season pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
8. Divide the risotto into serving dishes and sprinkle with the remaining red pepper strips.

This recipe serves: 3