Red Pepperlicious Risotto

4 tablespoons butter or olive oil
1/2 medium white onion, chopped
3 cloves garlic, minced
Pinch dried thyme
Salt & pepper
1 1/2 cups arborio rice
A bottle of white wine
3 cups stock
1 roasted red pepper, cut into strips, then chunks (preserved pepper is fine)
1 heaping tablespoon pimentón
Grated Parmesan cheese

Sauté onion, garlic, thyme, salt, and pepper in butter until soft. Add rice and cook a few minutes more. Pour in a few glugs of wine and stir down. Add the stock in doses after this, stirring and adding more as the liquid is absorbed by the rice. On the last round of liquid, add the roast pepper and pimentón. Don’t let the rice stick to the pan. The whole process should take about 20 minutes. The rice should be tender with a little bit of bite in the middle, and the liquid around it should be creamy. Stir in the Parmesan and serve with steamed mustard greens and a glass of the wine. You can make fritters with the leftovers.

6 servings

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