Cummulative Rating
N/A Servings
Makes 4-6 servings. Difficulty
Medium
Ingredients
1 red bell pepper 4 cups gf vegetable broth 3 garlic cloves, 2 peeled & smashed, 1 minced 1 dried chipotle pepper 1 teaspoon salt 1 can black beans, drained 2 teaspoons olive oil 2 shallots, chopped 1 cup arborio rice 1/2 cup dry white wine Salt and freshly ground black pepper 2 Tablespoons unsalted butter 1/4 cup parmigiano-reggiano cheese, grated
Directions
Preheat broiler.
Place the red pepper on a baking sheet and place under broiler as close to heating element as possible. Broil pepper, turning after each side has completely blackened. Remove pepper from broiler and place in a bowl. Cover tightly with plastic wrap and let steam for 10 minutes. Peel blackened outer skin off pepper; remove stem and seeds. Cut roasted pepper into 1 inch pieces. Set aside.
In a medium saucepan, combine gf vegetable broth, 2 smashed garlic cloves, chipotle pepper and salt. Bring to a boil. Reduce heat and simmer gently for 10 minutes. Add beans and continue to simmer gently for 10 minutes. Drain beans, reserving liquid. Discard garlic and chipotle pepper. Return stock to saucepan and keep warm over low heat.
In a medium saucepan, heat olive oil over medium heat. Add minced garlic clove and shallots and fry slowly for about 4 minutes or until soft.
Increase heat to medium-high and add rice; stirring constantly. Add wine and cook, continuing to stir, until wine has almost completely cooked off. Reduce heat to medium. Add about 1/2 cup of the warm reserved stock to rice; stirring constantly. Once rice has absorbed almost all of the liquid, add another ladle of stock. Repeat this process until rice, when tasted, is al dente.
Stir in reserved black beans and roasted pepper. Adjust seasonings to taste with salt and freshly ground black pepper.
Remove pan from heat and add 2 tablespoons unsalted butter and parmesan cheese. Stir gently. Place lid back on pan and let risotto sit for 2-3 minutes. Serve immediately.
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