Lemony Pea Risotto with Roasted Red Bell Peppers

1. Roast Red Bell Peppers

Preheat your oven to 350°F. Prepare the red bell peppers by slicing off the stems, removing the seeds, and quartering them. Place the peppers on a rimmed baking sheet lined with parchment paper and roast them for about 35-40 minutes, or until they are collapsed, juicy, and slightly blackened around the edges.

2. Warm Vegetable Broth

While the peppers are roasting, warm the vegetable broth in a saucepan and keep it at a gentle simmer. This ensures that the broth is hot and ready to be absorbed by the rice when needed.

3. Sauté Shallots and Garlic

In a heavy-bottomed soup pot, heat the olive oil over medium heat. Add the finely chopped shallots and sauté them for about 5 minutes, until they become soft and translucent. Toss in the minced garlic, dried thyme, dried rosemary, and a few pinches of freshly ground black pepper. Sauté the mixture for an additional 2 minutes, allowing the garlic and herbs to release their flavors.

4. Add Wine and Rice

Next, pour in the dry white wine and add the salt. Let the wine come to a boil and then reduce it for about 2 minutes. The wine will add a rich depth to the risotto. Stir in the Arborio rice and cook for about 3 minutes, letting the rice soak up the flavors and turn a light brown color.

5. Add Broth Gradually

Begin adding the warmed vegetable broth to the rice one cup at a time. Stir the rice continuously, allowing each cupful of broth to be mostly absorbed before adding the next. This process will take about 6-8 minutes per cup and will create the creamy texture characteristic of risotto. Continue this until the rice is tender and creamy.

6. Add Peas, Lemon, and Parsley

Once the rice is nearly done, stir in the peas, grated lemon zest, fresh lemon juice, and chopped parsley. Cook until the peas are warmed through, the broth is fully absorbed, and the parsley has wilted.

7. Serve

To serve, spoon the risotto into wide bowls or plates, and overlap the roasted red bell peppers on top. Garnish with extra fresh parsley if desired. Enjoy your Lemony Pea Risotto with Roasted Red Bell Peppers!