The freshest vegetables are the stars of this amazing recipe known as asparagus and roasted red pepper risotto, but in fact those are not the only vegetables in this awesome dish. I believe in a variety of veggies in each dish that I prepare because I believe crossing flavors, mixing things up and stir-ins create the most authentic and traditional recipes there are.
Mixing Asparagus, Roasted Red Peppers, and risotto together creates a truly flavorful dish and in fact it can be eaten as a meal itself or served as a side. I attempt to create easy-to-prepare meals that allow me room to wiggle on busy days. Having a versatile dish such as this risotto allows different combinations on busy weeks.
It would seem that there are endless possibilities of options for risotto dishes and in my own home, we never stop creating. Lavishly live food out loud with this recipe for Asparagus and Roasted Red Pepper Risotto.
Asparagus and Roasted Red Pepper Risotto
Spending a summer in Italy, Milan was such a cultural experience on so many levels and one of the things I really learned to appreciate was the artisan-like meals prepared for each dining session. One of my favorite meals was a vegetarian specialty known as Asparagus and Roasted Red Pepper Risotto
Let’s Prepare Asparagus Roasted Red Pepper Risotto
1 Tbsp. of Basil Paste
4 tbsp. of Butter
1 Vegetarian Vegetable Bouillon Cube
2 C Zucchini, chopped into cubes
2 C Baby Portabella Mushrooms- cleaned and chopped into pieces
1 C Asparagus – cut into thirds
2 C Red Bell Pepper – cored and cut into confetti like pieces
1 14.5 oz. can diced tomatoes (do not drain)
1 Large Clove of Garlic – peeled and minced
4 Tbsp. of Olive Oil
1 ½ C Water
1/3 C Freshly Grated Parmesan Cheese
1 C Arborio Rice
Place butter (2 TBSP), garlic, olive oil (2 Tbsp) basil paste, mushrooms, zucchini, asparagus and pepper in pan Fry 350° for 5 minutes. Cover and stir occasionally, to ensure it does not burn. Place vegetables in a mixing bowl and reserve for later.
Place 2 tbsp. olive oil in pan, 2 tbsp. of butter, diced tomatoes, bouillon, water and rice, stir, cover and begin cooking 10 minutes 100° Hot Pot Mode, you don’t want this to boil. It will absorb all the water, and turn off as soon as water is absorbed. Make sure to stir frequently to prevent sticking.
Once rice is cook turn induction cook top off. Mix rice with vegetables and top with freshly grated Parmesan cheese
Prep Time: 10 Minutes Cook Time Total: 15 Minutes
Please print the recipe and try it out in your kitchen.
The magic behind this food is the “Induction Cooker Cooktop” that I used. In fact, it makes food so fast, that I hardly blink my eyes and it is done!
If you are at all familiar with “induction cooking”, you know that it is fast, easy and so effective because of the even heat that is provided.
Induction Cooker Cooktop with a stainless steel pan. There are many different settings you can use in order to prepare this dish, however this is the one that worked best for me.
Try out the other settings you might find one you like better and tell me what you used! I love hearing who uses what settings to get the most lavishly prepared foods.
Lavishly live food out loud and enjoy Asparagus & Red Pepper Risotto!
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