Lunch: Red Pepper Risotto

Ingredients

8 cups Chicken Broth, Low-Sodium
3 Tablespoons Olive Oil
1/2 whole Medium Onion, Diced
2 whole Red Bell Peppers, Diced
1-3/4 cup Arborio Rice
3/4 cups Dry White Wine
Salt To Taste
5 ounces, fluid Goat Cheese
1/2 cup Grated Parmesan
1/2 teaspoon Turmeric (optional)

Instructions

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

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