Roasted Red Pepper Risotto

2013-09-08 21.07.10Sorry for the short post today. It was a busy weekend and over way too fast. And with fall here the weekends are only going to get busier!

This is a recipe I’ve been meaning to do for a while. I developed this recipe several years ago based off a few different flavored risotto recipes I’ve used in the past. I love this dish with just straight aborio rice. But last year, while down in DC I had the chance to try barley risotto, and it just seemed to work so well. It took a while to find barley at the grocery store, and even longer to find a package small enough to give this a try. I personally like to pair this dish with a small steak, but you could certainly eat it alone or as a side dish for any protein. Enjoy!

Roasted Red Pepper Risotto

Time: 30-45 minutes

Yields: 4 servings

  • 2 large red peppers
  • 2 tbsp olive oil
  • 3 cloves of garlic
  • ½ medium onion
  • 1 ½ cup quick barley (or aborio rice)
  • 1 cup white wine (I used Chardonnay)
  • 2+ cups chicken stock
  • 1 Tbsp butter
  • ¼ cup grated Parmesan cheese

First turn the oven to broil. Coat the peppers in 1 Tbsp of oil, and place in a casserole dish.  Place under the broiler until the pepper skin is charred, turning periodically. It should take about 10 minutes a side. Once done, remove from the oven and tent with aluminum foil for 5-10 minutes. This will allow the peppers to steam, and for the skin to more easily release form the flesh.

Once the peppers have steamed, cut off the tops, drain out the seeds, and scrape off the skin. Place pepper flesh in a blender or food processor and pulse until smooth. Put the pepper puree to the side.

Place the remaining tbsp of oil in a large skillet. Heat on medium high heat. Mince the garlic and onions, and cook in heated oil until onions are translucent. Once cooked, turn the heat down to medium, add the barley, toss, and cook for 5 minutes. Add wine – there should be enough to just cover the top of the barley – and simmer until the liquid has cooked off. Then add the chicken stock one ½ cup at a time, allowing the liquid to cook off, until the barley is cooked al dente. Remove from heat, and add the puree, butter, and cheese. Stir until combined. Serve immediately.

Note: I used quick barely. If you used normal barley or aborio rice you may need to adjust the amount of chicken stock used.


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