Risotto with Black Olives and Roasted Red Peppers

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Serves 4 people

Categories: Vegetables

Ingredients

  • 1 Tbsp. olive oil
  • 1 1/2 cup Arborio rice
  • 1/4 cup dry white wine or unsalted vegetable broth
  • 6 cups unsalted vegetable broth
  • 1 (8 3/4 oz.) can corn, drained
  • 1 (7 oz.) jar roasted red peppers, drained and thinly sliced
  • 1 (3.8 oz.) can sliced black olives, drained
  • 1 tsp. dried tarragon

Directions

  1. Heat oil in a large pot over medium-high heat. Stir in rice and cook 2 or 3 minutes or until golden; add wine. Add 1 cup broth, continuing to stir, and cook 3 to 4 minutes or until almost completely absorbed. When broth is absorbed, add another cup and repeat procedure until all the broth has been used. Stir in corn, peppers and olives; mix well. Season with tarragon. Serve immediately.

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