Betty's Easy Roasted Red Pepper Risotto
In this video, Betty demonstrates how to make Easy Roasted Red Pepper Risotto. This recipe uses only the microwave for cooking, although you may cook it on a stove top, tending it carefully.
Ingredients
| Butter | 2 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Chopped onion | 1/2 Cup (8 tbs) | |
| Garlic clove | 1 , mince | |
| Arborio rice | 1 Cup (16 tbs) , rinsed and drained a few times | |
| Chicken broth | 3 Cup (48 tbs) (containing salt) | |
| Finely shredded parmesan cheese | 1/2 Cup (8 tbs) | |
| Ground black pepper | 1/4 Teaspoon | |
| Fresh parsley | 1 Tablespoon , snipped | |
| Fresh chives | 1 Tablespoon , snipped | |
| Roasted red pepper | 1/2 Cup (8 tbs) , drained, chopped | |
| Lemon juice | 1 Teaspoon | |
| To mix with rice with cheese | ||
| Butter | 1 Tablespoon |
Directions
MAKING
1. In a 2-quart microwave-safe bowl, place butter and olive oil. Cover with paper towel, tucking it under the bottom of the bowl. Microwave on HIGH 30-45 seconds or until the butter melts.
2. Stir in chopped onion and garlic. Cover with a lid that fits (or plastic wrap) and microwave on HIGH 45 seconds.
3. Add rice and stir well. Cover with lid and microwave on HIGH for 3 minutes and then pour chicken broth. Cover with paper towel and cook on HIGH setting for 9 minutes. Stir and cook for another 8 minutes or until done, checking occasionally. Remove from oven and let rest for 5 minutes.
4. Stir in cheese, black pepper, 1 tablespoon of butter, parsley, chives, roasted red peppers, and lemon juice.
SERVING
5. Serve immediately and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 250Calories from Fat 119
% Daily Value*
Total Fat 13 g20%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 488 mg20.33%
Total Carbohydrates 28 g9.3%
Dietary Fiber %
Sugars 3 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
