Three Pepper Risotto

Do not be intimidated by risotto! You can make it, and as long as you check on it once in a while, it will be delicious.

Serves: 6

Ingredients:
2 cups dry risotto (I prefer Rice Select, but any brand will do)
chicken bouillon (enough to reconstitute to 8 cups)
red, yellow, orange peppers (1 each) sliced thin
1 cup sundried tomatoes sliced
1 medium onion chopped
5 garlic cloves chopped
6-8 large basil leaves chopped or sliced
1/2 cup dry white wine
4 tablespoons olive oil for sauce
olive oil and butter for risotto

Make 2 cup dry risotto according to package directions. You should need 6 cups of chicken broth.

Meanwhile, saute onion and garlic in a deep skillet in olive oil until onion is translucent.

Add peppers and sundried tomatoes. Saute for 5-6 minutes.

Add 1/2 cup of white wine and basil, and simmer for 3-4 minutes.

Add 2 cups chicken broth, reduce heat to simmer, and keep hot until risotto is done.

Pour pepper sauce into risotto, stir, and serve immediately. Top with shaved parmesan and ground pepper.