Ingredients

• 2 roasted sweet peppers (whole, with juices, cut into strips and diced)
• 6 cups vegetable broth (or low-sodium chicken broth)
• 3 tbsp extra virgin olive oil
• 1 tbsp butter
• 1/2 cup yellow onion (finely minced)
• 1 cup arborio rice
• 1/2 cup dry white wine
• 5 leaves basil (finely shredded, or 1 tbsp chopped fresh parsley)
• 1/3 cup parmigiano reggiano (grated)

Instructions

1. Cut the peppers into thin strips, then dice; place in a bowl with their juices, cover and set aside.
2. Heat the broth in a medium saucepan and keep warm over low heat.
3. Heat the oil in a large skillet over medium heat; add the onion and cook, stirring, until pale yellow and soft, 4-5 minutes.
4. Add the rice and stir quickly until well coated with the oil and onion, 1-2 minutes; add the peppers and their juices and stir once or twice.
5. Add the wine and cook, stirring, until almost all reduced.
6. Add about 1/2 cup of simmering broth — just enough to barely cover the rice — and stir until completely absorbed; continue adding broth 1/2 cup at a time for 16-17 minutes.
7. When the last addition is almost reduced, add the basil or parsley, the butter and the parmesan; stir quickly for a minute or two until creamy. Taste, adjust and serve.

Cooking Tips

• Keep the broth at a bare simmer beside the risotto
• Add the pepper juices — they carry real flavour
• Stir after every addition of broth
• Hold back a little broth in case the rice needs it
• Finish with butter and cheese off the heat for maximum creaminess