ROASTED RED PEPPER RISOTTO

• 3 1/2 cups Chicken stock
• 2 tbs. Butter
• 1 Onion chopped
• 1 cup Short-grain rice
• 1/2 cup Roasted sweet red peppers, cut in 1/2 inch squares
• 1/4 cup Freshly grated Parmesan cheese
• 1/4 tsp. Pepper

In small saucepan, bring stock to simmer over medium heat. Reduce heat to low and keep warm.

In separate saucepan, melt butter over medium heat, cook onion, stirring occasionally, for about 5 minutes or until softened. Stir in rice, cook, stirring until well coated.

Add 3 cups of the stock, 1/2 cup at a time, cooking and stirring until each addition is absorbed before adding next. Stir in red peppers and remaining stock, cook, stirring until creamy and rice is tender. (Risotto should be moist but not soupy.) total cooking time is about 20 minutes. Remove from heat. Stir in cheese and pepper. let stand for 2 minutes. Makes 2 servings.