Red Pepper Risotto
1 tablespoon olive oil
2 tablespoons butter, divided
1/2 onion, diced
2 red bell peppers, cut into 1/2 inch pieces
1 1/2 cups arborio rice (risotto rice)
1 quart chicken broth (4 cups)
1/2 cup chopped fresh parsley
juice of 1/2 lemon
1/2 cup parmesan cheese
4 chicken breasts, grilled (optional)
Melt 1 tablespoon of the butter with the olive oil in a large skillet. Add the onion and peppers and cook until translucent.
In a separate pot, heat the chicken broth.
Add the remaining 1 tablespoon butter and the rice to the onion and peppers. Stir and cook just until the rice is coated in butter and begins to be translucent.
Add two ladles of hot broth. Stirring constantly, cook the risotto over medium heat, adding a ladle of broth just before the rice gets dry. If you run out of broth, add hot water until the rice is cooked and creamy.
Remove from heat and stir in the parsley, lemon juice and cheese. Serve immediately with grilled chicken (4 servings) or as a side dish (6-8 servings).