Risotto with Olives

Description
Makes 6 servings.

Ingredients

 * ½ cup diced green pepper
 * 1 tablespoon olive oil, divided
 * 1 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * 2 cups beef broth, divided
 * 3 cups water
 * ½ cup sliced ripe olives
 * ¼ cup grated Parmesan cheese
 * freshly ground white pepper to taste

Directions

 * 1) Cook green pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove green pepper; set aside.
 * 2) Cook Onion in remaining 2 teaspoons oil in same skillet over medium-high heat until soft.
 * 3) Add rice and stir 2 to 3 minutes.
 * 4) Add wine; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
 * 5) 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.
 * 6) Stir in olives, cheese, white pepper and reserved green pepper.
 * 7) Serve immediately.