Risotto with Olives

Description
Makes 6 servings.

Ingredients

 * RISOTTO WITH CELERY AND SWEET FENNEL SAUSAGE
 * 1/2 cup diced green pepper
 * 1 tablespoon olive oil, divided
 * 1 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 2 cups beef broth, divided
 * 3 cups water
 * 1/2 cup sliced ripe olives
 * 1/4 cup grated Parmesan cheese
 * freshly ground white pepper to taste
 * 1/2 cup diced green pepper
 * 1 tablespoon olive oil, divided
 * 1 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 2 cups beef broth, divided
 * 3 cups water
 * 1/2 cup sliced ripe olives
 * 1/4 cup grated Parmesan cheese
 * freshly ground white pepper to taste

Directions
Cook green pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove green pepper; set aside.

Cook onion in remaining 2 teaspoons oil in same skillet over medium-high heat until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in olives, cheese, white pepper and reserved green pepper. Serve immediately.