Red Pepper Risotto

Day one of the week of accountability!

Last night, I made pork chops, green beans, and risotto. I've never actually made risotto before and I couldn't pick one recipe to I pulled my usual stunt and combined a few to make my own. It turned out quite well, and I am looking forward to trying another vegetable-herb combination next time!

2 C reduced sodium chicken broth
1 C white wine (plus a little for your glass!)
2 small onions, diced
1/4 chopped red pepper
3 cloves garlic, diced
1 C Italian style short grain rice
1/4 C parmasan cheese
2 tsp parsley

Combine broth and wine, and heat on low setting. Sautée onions, garlic, and red pepper in a drizzle of olive oil over for several minutes. Stir in rice. Add a couple ladles full of warm broth/wine mixture and stir occassionally until almost fully absorbed. Repeat until the entire broth/wine mixture has been added and absorbed. Stir in parmasan cheese and parsley. Serve immediately.

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