* Exported from MasterCook Mac * Yellow Pepper Risotto Recipe By : Gourmet Magazine, Mar 1994 Serving Size : 4 Preparation Time :0:00 Categories : Risotto Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Yellow bell peppers -- chopped 1 tb Water 5 tb Unsalted butter 1 c Zucchini -- finely diced 4 c Chicken broth 6 Shallots (1 c) -- minced 1 c Arborio rice 1/3 c Dry white wine 1 c Parmesan cheese -- - freshly grated 2 tb Flat-leaf parsley -- minced In a skillet, cook peppers in water and 2 tb butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season puree with salt and pepper. In the cleaned skillet cook zucchini in 1 tb remaining butter over moderate heat, stirring, until crisp-tender, about 2 minutes, and season with salt and pepper. In a saucepan heat broth and keep at a bare simmer. In a heavy 2 to 3 qt saucepan cook shallot and garlic in remaining 2 tb butter over moderately low heat until very soft but not browned, about 5 minutes. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting eaqch addition be absorbed before adding the next, until rice is al dente, about 20 minutes. Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 tb parsley, salt, and pepper to taste. Sprinkle risotto with remaining 1 tb parsley. Posted by: Peter Link - - - - - - - - - - - - - - - - - -