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 , cheese, white pepper and reserved green pepper.
7. Serve immediately.