Foodland Ontario Recipe

Red and Yellow Pepper Risotto

This is a simple and delightful way of turning a few vegetables, rice and some fresh herbs into a festive meal. Here is an easy version of this Italian favourite.

In medium saucepan, cook onion, garlic and red and yellow peppers in butter over medium-high heat, until softened, 3 to 5 minutes. Add rice and mix well to coat. Add stock, zucchini, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until most of the liquid is absorbed and mixture is creamy. Stir in Parmesan and basil. Serve immediately sprinkled with additional Parmesan cheese, if desired.

Microwave method: In 10-cup (2.5 L) microwaveable dish, microwave butter on High for 1 minute. Stir in onion, garlic, red and yellow peppers and rice. Microwave on High for 2 minutes. Add zucchini, stock, salt and pepper. Cover and microwave on High for 20 minutes, stirring once. Stir in Parmesan and basil; let stand, covered, for 5 minutes. Serve immediately.

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