Name: Italian Turmeric Risotto with Pepperonata
Prep time: 30
Cook time: 54
Ingredients: 4 1/2 tablespoons Food Club olive oil, divided; 2 medium red bell peppers, seeded and cut into chunks; 2 medium yellow bell peppers, seeded and cut into chunks; 1 large green bell pepper, seeded and cut into chunks; 2 tablespoons red wine vinegar; 2 tablespoons fresh oregano leaves, minced; 2 tablespoons fresh parsley leaves, minced; --Food Club Mediterranean sea salt, to taste; --Food Club fresh ground pepper, to taste; 7 cups Food Club reduced sodium chicken broth; 2 tablespoons Food Club salted, divided; 1 1/4 cups white onion, diced; 2 cloves garlic, minced; 2 cups Arborio rice; 1/2 cup dry white wine; 1 cup Parmigiano-Reggiano cheese, grated; 1/2 teaspoon ground turmeric

Italian Turmeric Risotto with Pepperonata Recipe | Big Y