Italian Meats and Poultry Recipes - Green Pepper Risotto

Ingredients    

• 4 small or 2 large green, red, orange, and/or yellow sweet peppers

• Salt

• Black pepper

• 3 ounces Parmesan or Romano cheese

• 1/2 cup Arborio or long grain white rice

• 1 1/4 cups chicken broth

• 1 cup 1-inch pieces asparagus or fresh broccoli florets

• 1 cup cubed cooked chicken (5 ounces)

• 2 teaspoons snipped fresh tarragon or oregano or 1/2 teaspoon dried tarragon or oregano, crushed

• 1/4 cup whipping cream

• 1/4 cup chopped walnuts or pine nuts, toasted

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Method:

1. Cut tops off small sweet peppers or halve large sweet peppers lengthwise (remove and discard stems), Remove and discard seeds and membranes.

2. In a 4-quart Dutch oven immerse sweet peppers in a large amount of boiling water for 3 minutes. Remove and drain, cut sides down, on paper towels. Place, cut sides up, in a serving dish, Sprinkle lightly with salt and black pepper; set aside.

3. Using a vegetable peeler, shave 1 ounce of the Parmesan cheese into thin strips. Finely shred or grate the remaining Parmesan cheese. Set aside,

4. Meanwhile, in a 2-quart saucepan combine uncooked rice and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

5. Stir asparagus or broccoli, cooked chicken, and herb into rice. Cover and cook for 5 minutes more.

6. Stir in whipping cream, shredded or grated Parmesan cheese, and nuts, Spoon into cooked sweet pepper halves, Top with shaved Parmesan cheese.