Wednesday, June 13, 2012

Roasted Pepper and Goat Cheese Risotto

The idea for this recipe popped into my head just before I fell asleep a few nights ago, and I decided I just have to try it. It is not inspired by anything I've seen elsewhere, but is an original recipe. It came out rather well, too, if I may say so myself.

Roasted Pepper and Goat Cheese Risotto 

Ingredients (for 2 portions): 

- 2 large red peppers
- 2 tomatoes 
- 1 clove of garlic 
- 3 cups of vegetable stock/broth (if you absolutely can't get stock, water will do)
- 1/4 large onion, finely chopped 
- 1 tbsp butter
- 1 tbsp olive oil 
- 1/4 cup white wine
- 1/2 cup arborio/risotto rice 
- 1/4 cup grated parmesan cheese
- a few tbsp fresh goat cheese 
- salt and pepper, to taste


1) Heat oven to 400F/200 C. Slice the peppers in half and clean out the seeds and ribs. Slice the tomatoes in half. Place the peppers skin up on a baking tin, and the tomatoes skin down. Roast the peppers and tomatoes in the hot oven for about 30 minutes, or until the peppers are soft and their skins are blackened. Take out of oven and allow to cool.  
2) When they have emove the skin from the peppers and the tomatoes (don't worry if you can't get every tiny bit of skin off the peppers). Put the tomatoes and one of the roasted peppers into a food processor, add the garlic clove and process to a fairly smooth puree (it  should be fairly liquid). Slice the other roasted pepper into thin strips and save for later. 

3) Put the vegetable stock in a pot and bring to a boil. Lower heat so that it is just keeping the stock warm. 

4) In a wide pan heat the butter and oil together. Add the onion and allow to sweat over medium-low heat until the onion softens and becomes slightly translucent. Add the rice and stir for a minute or two, until the rice is also translucent. On medium heat, add the wine and cook, stirring frequently, until it is absorbed in the rice. Add one ladle of the stock into the rice and again cook, stirring frequently, until the stock is fully absorbed. Continue to add the stock, one ladle at a time, and allowing it to absorb while stirring until the rice is puffy and just tender (it should be 'al dente'). If you run out of stock, you can add warm water as needed. 

5) When the rice is cooked, stir in the pepper and tomato puree. Stir in the parmesan cheese, and then check the seasoning and add salt and pepper as needed. Remember that the goat cheese will add a bit more saltiness, so do not over salt. Add the roasted pepper pieces, stir, and allow to heat through. Plate the risotto and crumble large chunks of the goat cheese on top of it. The goat cheese will melt and will be easy to stir through the risotto, giving it a lovely creaminess. 


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