Apple and Roasted Red Pepper Risotto

Apple & Roasted Red Pepper Risotto 

Prep: 15 min.          Cook: 30 min.       Serves: 8 

STEP BY STEP Instructions:

1)    Bring 8 Cups of Chicken Broth to a simmer. It needs to me warm ad ready.

2t  Take two Red bell peppers

3)    Remove the tops, take the unwanted waste out, and dice.

4)    Take a medium onion cut in half then dice

5)    take 4 cloves of garlic, dice.

6)    Heat 3 TBS of olive oil in a sauce pan, when warm add garlic and onion

7)    Stir them around and cook them for 2-3 minutes to medium- low heat, until they’re beginning to turn translucent.

8)    Then throw in diced red peppers, stir are around

9)    Add Trinity mix. Keep heat around medium low. For 8-0 minutes. Constantly stirring.

10) Add 1 ¾ cups uncooked Arborio rice

11)  Continue stirring

12) Add apple cider, about a cup or two

13) You gradually add in ladles of hot broth, stirring after each addition until the rice has absorbed the liquid. You repeat this process until the rice is done.

a.     To begin add enough broth to cover the rice, a cup and half or so.

b.     Stir it around until the liquid is fully absorbed

c.     Then add in another cup or so if broth

d.     Stir in around gently while the rice absorbs the liquid

e.     When the liquid is all adsorbed, throw in some more

f.      You REPEAT that process for 25-30 minutes only using a wooden spoon.

14)  At then end ad a nice hard cheese like Parmigiano-Reggiano

15)   Now the FUN part. You can all ways serve food in a regular dish or a food product. For this recipe I cut a Red pepper in half (took the scraps out) and piled nice portion sizes in the pepper. This step is totally optional. *if used you will need to buy peppers about 4.

16)  Server and enjoy.

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Recipe 

Ingredients

            8 cups Chicken Broth, Low-Sodium

            3 Tablespoons Olive Oil

              4 Cloves of garlic, Diced

     4 medium apples, corered, peeled, diced (this can be placed in water with an acid Ex. Lemon juice, until you the apples)

            1/2 whole Medium Onion, Diced

            2 whole Red Bell Peppers, Diced

            1-3/4 cup Arborio Rice

            3/4 cups Apple Cider

            Trinity mix ( Kosher salt, garlic powder, cracked black pepper)  

            1/2 cup Grated Parmesan

           

 4  more Red Bell Peppers for cooking vessel  (optional)

Preparation Instructions

Bring broth to a simmer in a medium pan. In a sauce pan or Dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add diced apples.  Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in Apple cider and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Add cheese and stir. Serve immediately!

- WOOT WOOT -

Remember Recipes are just guidelines let your creativity soar.

Enjoy,

The Traveling Chef Shoes