Risotto is one of my favorite things to cook. It’s so versatile – you can make it plain, with protein, or veggies, or both and it’s always so good. I would say this is easily one of my favorite comfort foods. This and an incredible pot roast are at the top of the list for me!
- 1 cup of risotto rice
- 5 cups of chicken stock
- 1 bell pepper chopped
- 3 tbsp of butter
- 1/2-1 cup of shredded parmesan cheese
- 1 tbsp of chopped oregano
- 2 basil leaves chopped
- Salt and pepper
Place the chicken stock in a medium size pot and set it to low heat. We want to keep the stock warm as we add it on to the risotto.
Bring a large skillet to medium-high heat. Add 1 tbsp of butter and 1 tbsp of olive oil along with the chopped bell pepper and season with salt and pepper. Cook the bell peppers until slightly tender (2-3 minutes). Remove the bell peppers from the skillet and set the aside to stop them from over cooking.
Add the risotto to the same skillet where you cooked the bell peppers and season with salt and pepper. Add 1 cup of the chicken stock to the risotto and stir frequently until the stock reduces. Continue to do this 1 cup at a time until there is 1 cup remaining.
Before you add the last cup of stock, stir in the oregano and basil. Once you have added and reduced the last cup of chicken stock, remove from the heat and add the butter and cheese.
Serve hot and garnish with the bell peppers.