Risotto with Mozzarella & Hot Pepper Flakes
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
onions
peeled and chopped |
|
| 1 | each |
sweet red bell peppers
seeded, and finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 ½ | cups |
arborio (short-grain) rice
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 5 | cups |
chicken broth
heated |
|
| 8 | each |
kalamata olives
pitted, coarsely chopped |
*
|
| 6 | each |
sundried tomatoes
packed in oil, drained and slivered |
*
|
| 1 | cup |
mozzarella cheese
part skim, shredded |
*
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
onions
peeled and chopped |
|
| 1 | each |
sweet red bell peppers
seeded, and finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.2 | l |
chicken broth
heated |
|
| 8 | each |
kalamata olives
pitted, coarsely chopped |
*
|
| 6 | each |
sundried tomatoes
packed in oil, drained and slivered |
*
|
| 237 | ml |
mozzarella cheese
part skim, shredded |
*
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
In a large skillet, preferably nonstick, or large pot, heat the oil.
Add the onion and red pepper; sauté 5 minutes.
Add the garlic and sauté an additional minute.
Stir in the rice and hot pepper flakes.
Cook, stirring, 2 minutes.
Slowly start to add the liquid, about a ladleful at a time.
Cook, covered, over medium-low heat, 10 minutes, stirring occasionally.
Add the liquid slowly and stir often.
Wait until the liquid has been absorbed each time before adding the next ladleful.
Repeat the cooking process, covered, 10 minutes.
Uncover and add the olives and sun-dried tomatoes.
Continue adding the liquid and stirring often.
The risotto should cook in about 30 minutes.
The finished risotto should be creamy, with a little chewiness at the center of the rice.
Add the mozzarella, parsley and Parmesan, stirring until the cheese has melted.
