Pasta Risotto & You

By Nancy Caivano


Risotto with Peppers
and Goat Cheese

Serves 6


5 tbsp olive oil, divided
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
1 red bell pepper, stem
   and ribs removed, julienne
1 yellow bell pepper, stem
   and ribs removed, julienne
2 hot Italian cherry peppers,
   stem removed, julienne (if you can't
   find cherry peppers, try substituting jalapeños)
1 onion, chopped
2 carrots, peeled and julienne
3 plum tomatoes, chopped
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup soft, fresh goat cheese
   (such as montrachet), crumbled
1/2 cup grated pecorino romano cheese
1/4 cup parsley, chopped
2 tbsp tarragon, finely chopped
Salt and pepper


Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add garlic and cook until garlic just begins to brown. Add all peppers and sauté until peppers are tender and golden brown. Season with salt and pepper and set aside.

In a large saucepan, heat remaining 2 tbsp olive oil over medium-high heat. Add onion, carrots and tomatoes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add peppers.

When last addition of stock is absorbed, remove from heat, and stir in butter, goat cheese, romano, parsley, and tarragon. Season with salt and pepper. Serve immediately.


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This page created May 1999