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Vegetarian white wine & parmesan risotto
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| Ingredients: | |
| 1 | onion, diced |
| 3 | green onions, (scallions), sliced |
| 1 | red bell pepper, diced |
| 3 cloves | garlic, minced |
| 1 tbsp | olive oil |
| 1 1/3 cups | arborio rice |
| 1/4 tsp | cayenne pepper |
| 1/2 tsp | red pepper flakes |
| 2 1/2 cups | vegetable broth |
| 2/3 cup | white wine |
| salt, to taste | |
| pepper, to taste | |
Preparation:
Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes. Add rice and cook for one more minute.
Add red pepper and cayenne. Begin to add vegetable broth, 1/2 cup at a time. Stir, and wait until most of the liquid has been absorbed before adding more. Continue adding vegetable broth, and then the white wine 1/2 cup at a time.
Season with salt and pepper. Sprinkle with Parmesan cheese or a vegan cheese if desired.
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